Mini Strawberry Tartlettes

Ingredients

• 170 g plain flour
• 1 tsp baking powder
• 0.25 tsp salt
• 125 g unsalted butter (Cubed and brought to room temperature)
• 3 egg yolks
• 100 g caster sugar
• 30 g rainbow sprinkles (For the sablé and/or festive decoration)
• 450 g strawberries (Estimated quantity for the strawberry compote; hulled and chopped)
• 50 g granulated sugar (Estimated quantity for the strawberry compote)
• 1 tbsp lemon juice (Estimated quantity for the strawberry compote)
• 1 tbsp cornstarch (Estimated thickener for the strawberry compote)

Steps

1. 1

   Make the sablé dough. Whisk the flour, baking powder, and salt together in a bowl.

2. 2

   In a separate bowl, beat the room-temperature cubed butter and caster sugar until smooth and creamy. Beat in the egg yolks one at a time until fully incorporated.

3. 3

   Add the dry ingredients to the butter mixture and mix just until a dough forms. Fold in the rainbow sprinkles without overworking the dough.

4. 4

   Flatten the dough into a disk, wrap it, and refrigerate for at least 30 minutes, until firm enough to roll.

5. 5

   While the dough chills, prepare the strawberry compote. Combine the chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries release their juices and begin to soften, about 8–10 minutes.

6. 6

   Whisk the cornstarch with a small splash of cold water, add it to the strawberries, and cook for 1–2 minutes until thickened. Cool the compote completely.

7. 7

   Preheat the oven to 350°F (175°C). Lightly grease small tartlet molds or line a muffin tin with suitable baking cups.

8. 8

   Roll the chilled dough to approximately 1/4 inch (6 mm) thick. Cut rounds slightly larger than the tartlet molds and press them gently into the molds, trimming any excess.

9. 9

   Prick the pastry bases lightly with a fork. Bake for about 12–15 minutes, until the sablés are golden at the edges and set in the centers.

10. 10

    Let the tartlet shells cool in their molds briefly, then transfer them to a rack and cool completely before filling.

11. 11

    Spoon the cooled strawberry compote into the tartlet shells. Finish with additional rainbow sprinkles if desired, then serve.

Notes

The supplied excerpt ends immediately after the heading “Strawberry Compote (Confit),” so its original ingredients, quantities, baking instructions, and assembly directions are not visible. Compote ingredients and all method steps beyond the visible ingredient list are therefore low-confidence estimates and should be verified against the full post before publication. Chill leftovers in an airtight container and refrigerate filled tartlettes; serve within 1–2 days.

Nutrition per serving

• dessert
• tart
• French-inspired
• baked
• strawberry
• individual servings
• vegetarian
• party dessert