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    Home » Recipes » Desserts

    Fresh Strawberry Tarts - A Simple Dessert Recipe

    Updated Aug 8, 2022

    3088 shares
    Jump to Recipe Print Recipe
    Easy Strawberry Tarts

    This by far has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries. Maybe one day we will try to make our own puff pastry, but when we weighed out our time vs the tasty store bought one...we went with the pre-made variety.

    There is no shame in taking a short cut every now and then.

    Oh, and home-made freezer jam. (Courtesy of my super sweet mother in law, Pattie.). These personal sized tarts are a tasty sweet-treat for dessert or breakfast. Ready in less than 30 minutes. 🙂

    Fresh Strawberry Tarts...perfect for dessert or breakfast.

    Strawberries are one of those perfect fruits. Sweet. Tart. Great for dessert, the ideal snack, delicious for breakfast.

    Oh and did we mention they are the perfect addition to these Fresh Strawberry Tarts.

    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    Ingredients Needed:

    • Puff pastry
    • Water
    • White granulated sugar
    • Strawberry jam
    • Whole, fresh strawberries
    • Powdered sugar

    We love to cook, and most of the time we are pretty good at it. However, we aren't "make your own puff pastry good".  Besides, if we had to make homemade puff pastry, this would take way longer than 30 minutes.

    FREE Strawberry E-Cookbook
    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    The pastry shells for the Fresh Strawberry Tarts puff up (hence the name puff pastry) and turn a beautiful golden brown. So flaky and buttery. The perfect crust for fresh sweet strawberries.

    If you'd like to make your own Puff Pastry, here is a fast tutorial from The Sophisticated Gourmet.

    How to Make Strawberry Tarts:

    1. Let pastry sheets thaw according to package directions and unfold.
    2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
    3. Place thawed pastry on lined baking sheet. Cut into 8 squares (4 squares per sheet). On each pastry square, using your finger, wet the edges with water. Fold in each side about ½ an inch. Crimp the edges and corners with a fork.
    4. Wet the outside crust edges and sprinkle with sugar. Pierce the center of each pastry several times with a fork. Bake the pasty for 20 minutes until puffed and golden brown. Let cool completely.
    5. With a spoon, push down the center of each pastry, creating a well. Fill each pastry with approximately 2 tablespoons of strawberry jam.
    6. Arrange 4 strawberries on top of each jam filled tart, and dust lightly with powdered sugar. Serve immediately.
    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    If you love easy desserts, try our Banana Pudding Cheesecake or Frozen Mocha Pie.

    Scoop out a little bit of the pastry and fill it with strawberry filling. We made ours using homemade strawberry jam. (Store bought jam will work, too.)

    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    Carefully place 4 whole strawberries on top, and dust with powdered sugar. So pretty. So easy. So delicious.

    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    Looks almost too good to eat, doesn't it.  (Almost. Trust me, you want to eat this.)

    This has been one of our favorite desserts to make. These Fresh Strawberry Tarts are made with quality store-bought puff pastry and ripe and sweet strawberries.

    Sign up for our Buy This Cook That Newsletter for new content. Follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

    Fresh Strawberry Tarts

    4.60 from 10 votes
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    Calories

    Ingredients
      

    • 2 sheets of puff pastry
    • 4 TB water
    • 6 TB white sugar
    • 1 cup strawberry jam
    • 32 whole strawberries
    • Powdered sugar

    Instructions
     

    • Let pastry sheets thaw according to package directions and unfold.
    • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
    • Place thawed pastry on lined baking sheet. Cut into 8 squares (4 squares per sheet). On each pastry square, using your finger, wet the edges with water. Fold in each side about ½ an inch. Crimp the edges and corners with a fork.
    • Wet the outside crust edges and sprinkle with sugar. Pierce the center of each pastry several times with a fork. Bake the pasty for 20 minutes until puffed and golden brown. Let cool completely.
    • With a spoon, push down the center of each pastry, creating a well. Fill each pastry with approximately 2 tablespoons of strawberry jam.
    • Arrange 4 strawberries on top of each jam filled tart, and dust lightly with powdered sugar. Serve immediately.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Cheri

      June 02, 2018 at 9:13 am

      Can I cook this recipe few hours before serving it ?

      Reply
      • Teri

        June 03, 2018 at 8:05 pm

        I have never done it that way. It will likely be fine, but it is best served while the pastry is still warm. Reheating them after the fresh strawberries are placed wouldn't be as appealing.

        Reply
    2. Don Berg

      February 27, 2022 at 2:52 pm

      I'm wanting the aunties homemade jam recipe to go with this

      Reply
      • Teri

        February 28, 2022 at 10:30 am

        I'll have to check with her but it was strawberries, lemon juice (a smidge), and ton of white sugar. I don't think she used any pectin.

        Reply

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