Mini Wild Strawberry Tarts - Barquettes De Fraises

Name: Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 250 g plain flour; 50 g caster sugar; 175 g butter, chilled and cut into small pieces; 1 large egg, beaten; Filling; 1 kg wild strawberry; 200 g creme fraiche; 1 1/2 tablespoons icing sugar; 1/2 teaspoon vanilla essence; 2 tablespoons caster sugar; 1 cup water (1 wineglass)

Servings: persons

Pastry
250 g plain flour
50 g caster sugar
175 g butter, chilled and cut into small pieces
1 large egg, beaten
Filling
1 kg wild strawberry
200 g creme fraiche
1 1/2 tablespoons icing sugar
1/2 teaspoon vanilla essence
2 tablespoons caster sugar
1 cup water (1 wineglass)

1
First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
2
Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
3
Pre-heat the oven to 200C/400F/Gas 6.
4
Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
5
Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the creme fraiche and chill.
6
When you are ready to serve your barquettes/tarts, spread them with creme fraiche mixture; sit the strawberries on top and brush with the glaze.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pastry, 250 g plain flour, 50 g caster sugar, 175 g butter, chilled and cut into small pieces, and more.

Yes, Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions