Thin Strawberry and Mint Tartlets

A crispy puff pastry topped with juicy, slightly warmed strawberries. A touch of sea salt and fresh mint provide the perfect balance for a spring appetizer.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 276
• Protein: 4 g
• Carbs: 35 g
• Fat: 12 g

Ingredients

• 230 g Puff pastry ( rolled out )
• 250 g Strawberry ( hulled and sliced )
• 50 g Strawberry jam (extra or classic) ( melted )
• 1 tbsp Lime juice
• 5 g Mint fresh ( finely chopped )
• 1 pinch Fleur de sel

Instructions

1. Base preparation

   Roll out the puff pastry and cut four 12cm discs. Prick them with a fork to prevent over-rising. Place a baking tray on top to ensure a thin, crispy base.

2. Baking the pastry

   Bake at 200°C. The pastry should be deep golden and firm to the touch. Remove and cool on a wire rack to let moisture escape.

3. Filling and finishing

   Thinly slice the strawberries. Heat the jam with lemon juice until liquid. Arrange the fruit in a tight rosette, glaze with a brush for shine. Finish with chopped mint and a pinch of sea salt.

Chef's tips

• For an even crispier pastry, sprinkle a little sugar on the tray before placing the pastry discs.
• The pinch of salt at the end is crucial: it breaks the sweetness of the jam and wakes up the fruit.

Storage

Eat immediately to preserve the pastry's crunch. Refrigerating will make the puff pastry soggy.