I never thought about baking as an act of memory, but these tiny tarts got me thinking about childhood afternoons—fresh strawberries, squeaky under your fingers, the smell of vanilla and buttery crust filling the kitchen. It’s odd how something so small can feel like reclaiming a moment long gone. No layers of complexity here, just straightforward, honest baking that connects you to simpler times. I was surprised too—how these tiny things can pack a punch of fresh, bright berry flavor and flaky crust in a way that makes you want to double up on them. Honestly, I’ve realized that sometimes the best recipes are the ones that make you pause and remember, even if it’s just for a second. These tarts aren’t just sweet treats; they’re little reminders of how good the simple stuff can be—if you pay attention.
Strawberry Mini Tarts
Ingredients
Equipment
Method
- Combine flour, sugar, and salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or fingers to cut in the butter until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in ice water, one tablespoon at a time, mixing gently until the dough begins to hold together when pressed.1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1/4 teaspoon salt
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles slightly larger than your tart tins. Fit each circle into the mini tart tins, gently pressing to adhere to the bottom and sides.
- Prick the dough bottoms with a fork to prevent bubbling. Bake in the preheated oven for 15 minutes, or until the crust is golden brown. Remove from oven and let cool slightly.
- Meanwhile, hull and slice the strawberries. In a bowl, combine sliced strawberries with sugar and vanilla extract, stirring gently until coated. Let sit for 10 minutes to macerate and release juices.1 pound fresh strawberries, 2 tablespoons sugar, 1 teaspoon vanilla extract
- Fill each cooled tart shell with the strawberry mixture, spooning in some of the juices for extra flavor. Optionally, garnish with additional sliced strawberries or a dusting of powdered sugar before serving.
Notes
Anyway, I’ll probably make these again tomorrow. Or maybe the day after. Because they’re the kind of thing I’d keep in the fridge, secretly sneaking one in between bad days or when I need a quick pick-me-up. Sometimes all it takes is a burst of strawberry, a flaky crust, and a moment of quiet—no fuss, just real simple joy. That’s enough for me.