Strawberry Tartlet Recipe

Name: Strawberry Tartlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/2 cups Almond Flour; 2 Tablespoons Tapioca Starch; 1/2 teaspoons Salt; 1/2 teaspoons Almond Extract; 2 teaspoons Grapeseed Oil; 2 Tablespoons Ice Water; FOR THE FILLING:; 2 whole Strawberries (large And Ripe); 1 Tablespoon Honey

Servings: persons

FOR THE CRUST:
1/2 cups Almond Flour
2 Tablespoons Tapioca Starch
1/2 teaspoons Salt
1/2 teaspoons Almond Extract
2 teaspoons Grapeseed Oil
2 Tablespoons Ice Water
FOR THE FILLING:
2 whole Strawberries (large And Ripe)
1 Tablespoon Honey

1
Recipe makes 1 tartlet.
2
In a mixer or food processor, combine almond flour, tapioca starch, salt and almond extract. Mix to combine. While the mixer/food processor is mixing on medium speed, slowly drizzle in the grapeseed oil a little at a time. The dough should now be made up of small beads. Turn the speed up to a high setting and slowly add the ice water a little at a time. The dough should form one large lump.
3
Lightly oil one cupcake slot on your cupcake pan. Press the tart dough into the pan firmly and form the sides of the crust so that it's taller than the cupcake pan. Refrigerate for at least two hours.
4
Preheat your oven to 350 F. Once the tart crust is firm and chilled, place the strawberry slices into the crust in layers, drizzling honey between layers and all around the slices. Cover with tin foil carefully and bake for 30 minutes. Remove the tin foil and bake an additional 10-15 minutes, until the tart crust is golden brown and the filling is sizzling.
5
Allow the tart to cool at least 30 minutes (this is the hardest part). As long as your muffin pan was oiled, it shouldn't be too difficult to get the thing out. You can literally wiggle and rotate the top of the tart crust around and it will lift right out. Serve on a special plate!

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: FOR THE CRUST:, 1/2 cups Almond Flour, 2 Tablespoons Tapioca Starch, 1/2 teaspoons Salt, and more.

Yes, Strawberry Tartlet 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.

Strawberry Tartlet

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