Before we jump into the Strawberry Tart recipe, I want to remind you of the Mikasa Giveaway going on until Wednesday, June 29th.

Mikasa is giving away 5 place settings of their gorgeous MIDNIGHT BLOOM dinnerware to one lucky StoneGable reader.

5 Piece Place Setting

Wouldn't this set a beautiful table? Rich and upscale, this china would be a most welcomed additon to anyone's collection!

To enter this giveaway:

1~ leave a comment mentioning the giveaway

2~ become a follower of StoneGable

3~ Visit Mikasa and come back to tell me what pattern you would like to have

4 & 5 Become a follower of MIKASA or STONEGABLE on Facebook.

6~ Post about this giveaway or put the giveaway on your sidebar.

MIKASA MIDNIGHT BLOOM GIVEAWAY will end Wednesday, June 29, 2011 at 7:00 PM and the winner will be randomly selected.


This little gems-of-a-tart was made at the end of the locally grown strawberry season. The great thing about strawberries is that good strawberries can be found almost all year round!

This recipe can also be tweaked to fit any seasonal fruit. Try it with lemon curd and blueberries, peaches and mascopone cream, rasberries and raspberry glaze or a tasty mix of fresh fruit!

These desserts have that WOW factor that will leave a memorable impression!

I enjoy making and serving almost anything that is an individual serving. It's like saying, "Look, I made this just for you!"

1 recipe Martha Stewarts' Pate Brisse (Pie Dough)
2 quarts fresh strawberries
1 cup sugar
2 TBS cornstarch
Whipped cream

Make pate brisse according to directions. For recipe, click HERE.

Preheat oven to 375 degrees.

Roll out dough.

Place dough in mini tart pans with removable bottoms.  Dock bottom of pastry with a fork.

Line pastry shells with parchment and fill with beans.

Blind bake for 15-20 minutes until done but not too brown.

Cool on wire rack and  remove from tart pans.

Meanwhile, combine sugar, 1 quart of strawberries and cornstarch in a saucepan.

Mash strawberries.

Bring to a boil, stirring occasionally. Simmer for 10 minutes until thick and glossy.

Cool and refrigerate until firm.

Pour cooled glaze into cooled tarts.

Slice strawberries and arrange in a fan design around the edge of the tart. Fill in with a closer circle of strawberry slices.

Add a dollop of whipped cream and serve.

Printable Recipe

Don't forget ON THE MENU MONDAY, a weekly menu and event planning linky party starts here this  Sunday evening at 9:00. Please join me in linking up all your menu idea, pictures and creativity!

For more imformations click HERE.

I am participating in:
Foodie Friday at Designs By Gollum

SWEET TOOTH FRIDAY at Parenting And Life With A Side Of Chocolate

FUN WITH FOOD FRIDAY at Paisley Passions


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