MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tartes Of Stawberryes
Categories: Tarts
Yield: 20 Tarts

MMMMM---------------------------PASTRY--------------------------------
1 3/4 c Flour (210 g)
1 tb Sugar
3/4 ts Salt
1/2 c Butter (113 g)
1 Egg
4 tb Water; added a spoonful at a
-time

MMMMM--------------------------FILLING-------------------------------
2 c Strawberries (400 g);
-chopped
1/4 c Sugar (50 g)
1 ts Ginger
1/2 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
2 tb Butter; room temperature
1 ts Rosewater
1 tb Sugar

Preheat the oven to 425°F (220°C). Take out the butter for the
topping to give it time to come to room temperature.

Make the pastry. Put the flour, sugar, and salt in a large bowl. Stir
to combine. Chop the butter into small pieces. Work the butter into
the flour mix until a fine meal forms. Add the egg. Add the water one
tablespoon at a time. Using your hands and/or a spoon, work the mix
until it holds its shape as a ball. It will still feel dry to the
touch.

While the pastry rests in the fridge or at a cool room temperature,
remove the stems from your strawberries and cut them into small pieces
(approximately 1/2" or 1 cm). Season the chopped strawberries with
sugar, ginger, and cinnamon.

In a small bowl, stir the room-temperature butter and rosewater with
a fork so that the whipped butter it is well-combined and ready to
spread.

Roll out the pastry. Using a pastry cutter or drinking glass, cut
circles. I used a 2-5/8" (68 mm) pastry cutter to make nice little
tarts. Make sure you have an even number of circles so that you have
bottoms and lids.

Grease your pan. Lay out the bottom pieces. I used my handy mince pie
pan to make a batch of 12. You can easily make these pies on a baking
sheet by shaping the top piece of pastry over a mound of seasoned
strawberries. (See note about extra filling below.**)

Fill each pie with seasoned strawberries. Place a lid on each pie.
Push down the edges of the pastry to seal. Coat the lids with the
butter and rosewater mixture. Sprinkle generously with sugar.

Bake the tarts for 15 minutes until golden brown. (Check them at 10
minutes and see how they’re faring.)

Let the pies cool in their pan for 10 minutes before transferring to a
cooling rack or serving plate. Serve warm or at room temperature.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2024/06/19/tartes-of-strawberryes/>

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