Why These Tiny Tarts Matter Right Now
You know that smell you get when you walk past a bakery in the early morning? The sweet tang of ripe strawberries mixing with a chilled buttery crust. It hits differently when you’re craving something that feels both nostalgic and fresh—these mini tarts do that. They aren’t just pretty bites; they’re tiny moments of summer in your mouth, the kind you forget you even needed until you take that first bite.
Sometimes I think about how food becomes memory, not just flavor. I’m buried in a pile of late-night receipts, but all I really want is that crisp crust and the loud burst of berry juice. It’s almost like this recipe sneaked in a little piece of childhood—those strawberry shortcake moments—without trying too hard. They’re simple. Honest. Easy to make on a whim. And honestly, something about making them feels like reclaiming a tiny bit of that sweetness, even if just for 20 minutes.
Mini Strawberry Tarts
Ingredients
Equipment
Method
- In a mixing bowl, combine the flour, sugar, and salt. Add the cold, diced butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in the cold water gradually, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for 20 minutes.1 cup all-purpose flour, 1/2 cup unsalted butter, 2 Tbsp granulated sugar, 1/4 tsp salt, 3-4 Tbsp cold water
- Preheat the oven to 375°F (190°C). Remove the chilled dough and roll out on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or glass to cut out small circles slightly larger than your tart pans. Press each circle into the tart pans to form a shell, trimming excess dough.1 cup all-purpose flour
- Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes or until the crust is golden brown. Remove from oven and let cool slightly.
- While the shells are cooling, prepare the strawberry filling. In a mixing bowl, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Toss gently until well coated and let sit for 10 minutes to macerate and allow the mixture to thicken slightly.1.5 cups fresh strawberries, 2 Tbsp granulated sugar, 1 Tbsp lemon juice, 1 Tbsp cornstarch
- Spoon the strawberry mixture into the baked tart shells, filling them evenly. In a small bowl, whisk the egg with milk to create an egg wash. Brush the edges of the crust with the egg wash for a shiny finish.1 egg, 1 Tbsp milk
- Return the filled tarts to the oven and bake for an additional 10-12 minutes, or until the filling is bubbling and the crust edges are golden. Remove from oven and let cool slightly before serving.
What I Keep Coming Back To
In the end, it’s the little things—like the way the jam squishes out just a bit when you bite, or how the crust crunches in your mouth—that stick. These aren’t fancy; they’re the kind of treat you remember making with someone you love or sneaking into the fridge for a few when no one’s watching. And right now, with strawberries finally hitting their peak, it feels right to have a little reminder that sometimes, simple really is best.