Mini Strawberry Tarts
- Level: Intermediate
- Yield: 12 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 328
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 56
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 173
- Total: 2 hr 15 min (includes cooling time)
- Active: 35 min
Ingredients
One 14-ounce box store-bought pie crust (2 crusts)
1 large egg, beaten
One 13-ounce jar strawberry preserves
1 1/2 cups powdered sugar
2 tablespoons heavy cream
Rainbow sprinkles, for topping
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
- Lay the two pie crusts on a clean surface, overlapping them by 3 inches.
- With a rolling pin, roll back and forth over just the center of the dough to bind the pieces together, making the pastry an even thickness. Roll out the whole thing and trim into a 10-by-18-inch rectangle.
- Cut the dough into twenty-four 2-by-3-inch rectangles. Brush half of the rectangles with the beaten egg.
- Add 1 teaspoon preserves to the middle of each of the rectangles that have been egg washed (reserve 1 tablespoon preserves for the glaze). Place the remaining rectangles over the preserves, crimping the edges with a fork to seal. Gently press the tops to distribute the preserves evenly and transfer to the prepared sheet pan.
- Brush the tops with the remaining egg wash and bake until barely golden, 20 to 25 minutes. Set aside to cool, 20 minutes.
- To make the glaze, sift the powdered sugar into a large bowl. Add the cream and reserved tablespoon preserves, then mix until smooth.
- Spoon the glaze over the tarts and top with the sprinkles.
- Let the glaze set for 1 hour before serving.