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
For best results, chill the tart shells before filling. Use ripe, fresh strawberries for optimal flavor and color.