Rustic Individual Strawberry Tarts

BY: Elinor Klivans
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These charming little tarts are at their best served warm from the oven when the crust will be crisp and the strawberries dripping with sweet juice. You can make the hand-shaped tarts into either squares (as described in the recipe) or rounds.


CRUST
1 1/2 cups all-purpose flour
1/2 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup plus 1 tablespoon unsalted butter, chilled, cut up
3 tablespoons vegetable shortening, chilled
4 to 5 tablespoons cold water

FILLING
3 1/2 cups sliced strawberries (1 1/4 lb.)
4 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
1 tablespoon water
1 tablespoon seedless raspberry preserves, melted

1 Pulse all-purpose flour, cake flour, 2 tablespoons sugar and salt in food processor until combined. Add butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. Add 4 tablespoons of the water; pulse until dough begins to clump slightly, adding additional water by teaspoons as needed. (Dough should not form ball.) Shape into 2 (5-inch) squares. Cover and refrigerate 1 hour or until chilled. (Dough can be made 2 days ahead.)

2 Meanwhile, heat oven to 375ºF. Line large rimmed baking sheet with parchment paper. Combine strawberries, 2 tablespoons of the sugar and tapioca in large bowl.

3 On lightly floured surface, roll 1 piece of dough into 18-1/2x6-1/2-inch rectangle; trim uneven edges. Cut into 3 (6-inch) squares. Repeat with remaining dough. Place between sheets of waxed paper. Cover; refrigerate 30 minutes or until chilled. Place 1 square on parchment paper-lined rimmed baking sheet. Lightly brush edges with water. With slotted spoon, place about 1/2 cup strawberries in dough square, leaving excess juice in bowl. Fold corners of square towards center, pinching edges together and leaving center open. Repeat with remaining squares. Lightly brush tarts with water; sprinkle with remaining 2 tablespoons sugar.

4 Bake 35 to 40 minutes or until crust is golden brown and juices are bubbling. Place tarts on wire rack; gently brush strawberries with preserves. Cool 15 to 30 minutes or until filling is set; serve warm, or cool completely.

6 tarts

PER TART: 465 calories, 24.5 g total fat (12.5 g saturated fat), 5 g protein, 58 g carbohydrate, 45 mg cholesterol, 200 mg sodium, 3 g fiber