I had some extra cooked strawberry goodness.  And some extra dough.  I wish I had a tart dish … wait I do! … Oh wait, nope, I don’t.  Bummer.  Hmm … I can just use a cupcake pan.  That should work.  
Fairly successful Strawberry Cupcake Tarts:  

2 cups all purpose flour
1 tablespoon sugar
1 cup (2 sticks) cold, salted butter
(if you have unsalted butter add 1 teaspoon salt)
¼ cup cold milk (or cold water)
1 egg

Strawberry Filing:
2 cups strawberries
½ cup sugar
1 tablespoon cornstarch

what TO DO
Combine flour and sugar in a large bowl (Add salt if you are using unsalted butter)
Cut butter into small dice sized cubes & throw into the flour mixture
Work the butter into the flour mixture (I don’t have any fancy equipment so I just used my hands)
Combine until you have a crumbly mixture
Add cold milk in 3 parts, working the dough between each (cold water can be substituted)
(I did not use all of the milk.  Add milk or water until the dough is sticky)
Cover the dough and place in fridge for at least 30 mins. 

While the dough is in the fridge …

Cut strawberries into chunks & place in a pot on medium-low heat
Add ½ cup sugar (vary amount based upon natural sweetness of strawberries)
Add 1 tablespoon of corn starch
Cook for about 15 mins. (until strawberries soften and the filling turns slightly pink in color)
Remove from heat

Wisk the egg in another small, separate bowl.  I added the leftover milk.

Take dough out of fridge …

Place on floured surface
Roll dough thin (about ¼ inch or less thick)
Cut into squares (about 6" x 6")
Butter cupcake pan
Place dough in the pan 
Brush egg mix onto the dough
Fill the cupcake "tarts" with strawberry filling

Heat oven 350 F
Bake for about 15 mins. (until golden)


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