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Star-Spangled Strawberry Tarts

What you’ll need

For the filling:
From your share and/or the farm store:
2-3 cups strawberry halves or mix strawberries with some

From your kitchen:
1/2 cup sugar
2 tablespoons ‘’minute’’ tapioca
1 1/2 tablespoons unsalted butter
1 T plain bread crumbs

For the crust:
1 + 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1 1/2 T sugar
3/4 cup butter (1 stick), very
cold and cut into 1/4-inch cubes
6 oz. cream cheese, cut into pieces

Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl.
Using pastry blender, work the butter and cream cheese into the flour until it
resembles coarse meal and then gather into a ball of dough. Cut in ½ and press
into a flat circle, wrap in plastic. You can use a food processor. Pulse until crumbs
form and then gather the dough into a ball. Continue as above. Refrigerate
for at least 30 minutes. When the dough is chilled, roll out one piece at a time

Mix strawberries, sugar and tapioca together and allow to sit for about 15
minutes. Spray muffin cups. Line with a circle of parchment paper to fit the
bottom of the pan, spray again. Roll out ½ of the crust, cut into circles large
enough to fit into muffin pans. Grease the pans and gently fit the crust into
the pan. Sprinkle a little bread crumb into each crust. Fill with strawberry
filling. With remaining dough roll and cut stars large enough to cover the fruit.

Preheat the oven to 425. Bake in preheated oven for 8 minutes. Lower
the heat to 350 degrees and bake 10 minutes longer, until pastry has
browned and filling begins to bubble. Let the tarts cool completely
before serving, at least 2 hours to set the filling. Yield: 12 muffin size tarts




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