Thin Strawberry and Mint Tartlets
35 min
total
4
people
275
calories per serving
Ingredients
4 people
- 230 gPuff pastry (rolled out)
- 250 gStrawberry (hulled and sliced)
- 50 gStrawberry jam (extra or classic) (melted)
- 1 tbspLime juice
- 5 gMint fresh (finely chopped)
- 1 pinchFleur de sel
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the pastry's crunch. Refrigerating will make the puff pastry soggy.
4.2
43 reviews
Rate this recipe:
