As charming as they are tasty, Little Strawberry Pies conclude the party on a sweetly spectacular note.
Little Strawberry Pies
Makes 6 servings
- 5 cups hulled, stemmed, quartered fresh strawberries (approximately 2 pounds)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 1 (12-ounce) container strawberry preserves
- Old-Fashioned Piecrust (recipe follows)
- 1 egg yolk, lightly beaten
- 3 tablespoons heavy whipping cream
- ¼ cup coarse sparkling sugar
- Vanilla ice cream
- Garnish: fresh lavender
- In a medium bowl, combine strawberries, lemon juice, and vanilla extract.
- In a small bowl, whisk together granulated sugar, cornstarch, salt, and cardamom. Add sugar mixture to strawberry mixture, stirring to combine. Let mixture sit for at least 10 minutes.
- In a medium saucepan, cook strawberry mixture over medium heat, stirring often, until thickened, 6 to 8 minutes. Remove from heat, and let cool completely. Add preserves, stirring to combine.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll 1 portion of Old-Fashioned Piecrust dough to a ⅛-inch thickness. Using a 5-inch round cutter, cut 6 rounds from dough. Fit circles into bottom and up sides of 6 (4-inch) tartlet pans with removable bottoms; trim edges to fit. Place tartlet pans on prepared baking sheet. Fill each pan with strawberry mixture.
- In a small bowl, whisk together egg yolk and cream until smooth. Using a pastry brush, lightly brush edges of each bottom crust.
- On a lightly floured surface, roll remaining portion of dough to a ⅛-inch thickness. Use a 5-inch cutter to cut top crusts, a knife to cut lattice strips, or small cutters to cut shapes. Place desired top crusts over strawberry filling, pressing slightly to adhere to edges. Lightly coat each crust with egg wash. Sprinkle with sparkling sugar.
- Bake until filling is bubbly and crusts are light golden brown, about 45 minutes. Remove from oven, and let cool completely on baking sheet. Remove tartlets from pans.
- To serve warm, place tartlets on a baking sheet, and reheat at 350° for about 15 minutes. Serve with vanilla ice cream. Garnish with lavender, if desired.
Makes 6 (4-inch) double-crust tartlets
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ¼ cup cold butter-flavored shortening, diced
- ¾ cup cold unsalted butter, diced
- ¼ cup ice water, strained
- In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add shortening and butter; pulse until mixture is crumbly. With processor running, pour ¼ cup ice water through spout, and continue to pulse until a dough forms.
- Remove dough from work bowl, and divide into 2 portions. Wrap each portion in plastic wrap, and refrigerate for at least 2 hours or overnight. Allow dough to sit out at room temperature for at least 10 minutes before rolling out.
For more delicious, summer-perfect recipes, see “A Fête for the Fourth” on page 31 of the July/August 2017 issue.