20.1.23

FRESH BERRY TARTS

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.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!