When the husband buys a box of 'Not so Sweet' Strawberries..Result - Strawberry Tarts

Strawberry Tarts

Hii..

So like most other households both Me n N (hubby) go and buy the veggies and fruits just after our evening walk or you can say stroll because we are talking more and walking less..

Though neither of us are interested in burning of calories but we still love our evening walks..The reason being this is the time when we both are not in front of our computers or the television, instead we our talking our hearts out.. Ya I know it might feel strange that even after 9.5 years of marriage how come we still have so much to talk about hehehe!!

So one of these days after our walk we went to buy the regular vegetables and all and N picked up a box of Strawberries..After getting back home I pop one strawberry into my mouth and Oopssss its SOUR!!

Now what??? We usually have a small bowl of mixed fruits with our breakfast but obviously these strawberries can't be included there..

So I wear my Bakers Cap again.. After a bit of R&D on the internet (God what would I do without Google LOL)..I picked up the recipe for a "Strawberry Compote" from one website and "Tart Shells" from another..Made some little modifications and Here I am with the delectable 'Strawberry Tarts" .. I have compiled both the recipes here.. You can also fill up the tart shells with any filling you want!!

STRAWBERRY TARTS

Makes: 12-16 Tarts

PART ONE  - Strawberry Compote for the Filling

Ingredients:
450 gms strawberries
1 lemon                      
¼ cup sugar

¼ cup water 1 Tbsp. corn starch   

Procedure:

Strawberry Compote

1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
2. Zest and juice the lemon.
3.  In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
4. Add the lemon zest and juice.
5. Add in strawberries and mix gently.
6. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
7. Remove from heat when the mixture thickens. Allow to cool.

Place the Dough in the Moulds

PART TWO  - The Tart Shells

Ingredients:
225 grams Refined flour (maida)
2 tablespoons Icing sugar
85 grams Unsalted butter chilled and chopped
Chilled water

Procedure:
1. To make tart shells take refined flour in a bowl. Add Sugar and mix.
2. Add butter and rub in with finger tip till it resembles bread crumbs.
3. Add sufficient chilled water and mix lightly to a dough (until the dough just holds together when pinched)
4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After Baking..Keep Tart Shells to Cool

5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
6. Grease Tart moulds. (I used Metal ones)
7. Place these in the moulds and cut the extra dough. Chill in the refrigerator for fifteen minutes.
8.  Prick the tart shells with a fork.
9. Preheat oven to 180ºC.
10. Place them in the preheated oven. Bake for eight to ten minutes or Till Golden Brown
11. Remove from oven and place on a wire rack to cool.
12. After cooling take out of the mould and fill it up with the Strawberry Compote (1 tablespoonful each)
13. Serve at room temperature or chilled.

So the Next Time you have a sour fruit...Try turning it into a Tart Filling!!!
Ciao n thanks!