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Ingredients

Directions

  • Preheat oven to 350 degrees. Roll each pate sucree disc 1/8 inch thick and cut into four 1/2-inch circles. Line 3-inch fluted tart shells (3/4 inches tall) with the discs and chill in freezer for 15 minutes.

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  • Line each tart shell with parchment and fill with baking beans or pastry weights. Bake for 15 minutes until edges begin to turn golden. Remove beans or weights and bake 5 to 10 minutes more until completely golden; let cool completely.

  • Using a pastry bag, pipe 1 tablespoon strawberry filling into each tart shell. Arrange 10 to 12 slices strawberries over the top of each, glaze with jam, and garnish with micro mint.

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