The inspiration came from two large lonely strawberries and some pie pastry scraps. I rolled out the pastry and cooked up a low sugar jam from half a cup of sugar and a cup of frozen raspberries. The tarts tasted fresh and well… on the “tart” side. Dear reader if you haven’t tried my pie pastry before, you out to try it once. You may not want to go back to traditional pie pastry making. What is tradition anyway? Tradition is flux; the world is in a constant state of change. Which is a good thing don’t you think? Not every tradition is worth hanging onto. Note: Don’t use regular jam or it will be just a jam tart.
Fresh Berry Tarts
~ 1/4 batch of pie pastry
2 large or 4 smaller fresh strawberries
1 cup of frozen or fresh raspberries
1/2 cup sugar
• If using frozen berries, let them thaw somewhat.
• Make the pastry as needed.
• Roll the pastry out and cut 12 rounds, about 4 inch diameter, the pastry will shrink during baking.
• Place the pastry rounds inside the muffin tin.
• When the berries softened up, crush them and pour them into a medium sized non stick fry pan.
• Add the sugar, stirring often, slow simmer until the mixture thickens.
• Divide the fresh jam between the twelve tins.
• Cut the strawberries into 12 pieces and place a piece inside every tart.
• Bake in the preheated oven until the tarts are golden colour.
