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Strawberry Tartlets

Source of Recipe


Grand Diplome






List of Ingredients



• For Pie Crust:
  
• 1 1/4 c flour
  
• 1/4 tsp. salt
  
• 6 tbs. butter
  
• 1 tsp sugar
  
• 1 egg yolk
  
• 1 1/2-2 tbs cold water
  
• For Filling:
  
• 1 pint hulled strawberries
  
• 1/2 c red currant jelly (for glaze)
  






Instructions



1. Make pastry dough and chill. Roll out thinly and, using a cookie cutter that is 1/2 inch larger than the tartlet pans, cut circles from pastry.
   
   
2. Press these into the pans, chill and bake blind. Cool shells and remove the pans.
   
   
3. Brush all the shells with red currant glaze, fill with strawberries and brush generously again with glaze--it should fill in any cracks and hold strawberries firmly in place.
   
   






Final Comments


To bake blind: line uncooked tartlet shells with foil then fill 2/3 with uncooked rice or beans. Cook at 400 until golden brown, about 10-12 minutes.