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Petite Strawberry Tarts


Rate this recipe 3.6/5 (197 Votes)


  • - 1 shortbread dough
  • - 8 oz strawberries
  • - Scant 1 cup sour cream
  • - 2 eggs
  • - 1 packet of vanilla sugar
  • - 1/3 cup sugar
  • - 1/3 cup ground almonds
  • - Currant jelly
  • - 1 teaspoon rum
  • - Freshly ground pepper


Servings 12
Level of difficulty Easy
Cost Budget Friendly


Step 1

Preheat oven to 350 F

Step 2

With a cookie cutter of 9.5 cm diameter cut your dough.

Step 3

Mix the cream with the eggs, sugar, ground almonds and rum. Place this mixture into the tart shells. Bake for 10 minutes.

Step 4

Cool and add the strawberries. For aesthetics use small strawberries and cut them into thin slices, arrange them just right and one above the other as to form a flower (well we can try!).

Step 5

Add a sprinkling of fresh ground pepper on tarts and brush them carefully currant jelly warmed. Cool and refrigerate 1 hour.

Step 6


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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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