Mini Wild Strawberry Tarts – Barquettes De Fraises Des Bois

The scent of wild strawberries always transports me back to my grandmother’s garden. As a child, I would spend hours foraging amongst her rose bushes, my fingers stained crimson from the tiny, intensely flavorful berries. She always turned them into the most delightful treats, and these mini strawberry tarts, or barquettes de fraises des bois as she called them, are my homage to those sweet memories. The combination of buttery pastry, delicate crème fraîche, and those jewel-like strawberries is simply irresistible, a true celebration of summer.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour – 1 hour 5 minutes
• Servings: 8-10
• Yields: 8-10 Tarts
• Dietary Type: Vegetarian

Ingredients

For the Pastry:

• 250g plain flour
• 50g caster sugar
• 175g butter, chilled and cut into small pieces
• 1 large egg, beaten

For the Filling:

• 1 kg wild strawberries (or small seasonal strawberries)
• 200g crème fraîche
• 1 1/2 tablespoons icing sugar
• 1/2 teaspoon vanilla essence
• 2 tablespoons caster sugar
• 1 cup water (approximately 1 wineglass)

Equipment Needed

• Food processor
• Clingfilm
• Barquette tins or round tart tins
• Rolling pin
• Baking sheet
• Small saucepan

Instructions

1. Prepare the pastry: In a food processor, combine the plain flour and caster sugar. Whizz for about thirty seconds to ensure they are well mixed.
2. With the processor running, gradually add the chilled and cubed butter. Process until the mixture resembles breadcrumbs.
3. Add the beaten egg to the mixture. Continue processing until the dough starts to come together. If the pastry appears too dry, add a small amount of water, a teaspoon at a time, until the dough forms a ball that rolls cleanly around the bowl.
4. Chill the pastry: Wrap the dough in clingfilm and flatten it slightly into a disc. Refrigerate for at least 30 minutes, or up to an hour, to allow the gluten to relax and the butter to firm up. This will prevent the pastry from shrinking during baking.
5. Prepare the strawberries: While the pastry chills, prepare the strawberries. Taste one to assess its sweetness. If the strawberries are very sweet, simply hull and rinse them gently. If they are a bit tart, rinse them, lay them on a plate, and sprinkle with the 2 tablespoons of caster sugar. This will draw out some of their juices and enhance their sweetness.
6. Preheat the oven: Preheat your oven to 200°C/400°F/Gas Mark 6.
7. Line the tart tins: Lightly butter your barquette or round tart tins. This will prevent the pastry from sticking and ensure easy removal after baking.
8. Roll out the pastry: Remove the chilled pastry from the refrigerator and place it on a lightly floured surface. Roll it out to a thickness of about 3mm (1/8 inch).
9. Line the tins: Carefully lift the rolled pastry and drape it over the tart tins. Gently press the pastry into the tins, ensuring it reaches into all the corners. Trim away any excess pastry from the edges.
10. Prick the bases: Use a fork to prick the bottoms of the pastry-lined tins several times. This will prevent the pastry from puffing up during baking.
11. Bake the tart shells: Place the tart tins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and cooked through. Keep a close eye on them during baking, as they may need to be pricked again if they start to puff up excessively.
12. Cool the tart shells: Once baked, remove the tart tins from the oven and let the pastry shells cool completely in the tins before removing them.
13. Make the sugar syrup: While the tarts are cooling, prepare a simple sugar syrup. In a small saucepan, combine the 2 tablespoons of caster sugar and 1 cup of water. Bring to a boil over medium heat, then reduce the heat and simmer for about two minutes, or until the sugar has dissolved and the syrup has slightly thickened. Remove from the heat and allow to cool completely.
14. Prepare the crème fraîche topping: In a small bowl, mix together the crème fraîche, icing sugar, and vanilla essence. Stir until smooth and well combined. Cover the bowl and chill in the refrigerator until ready to use.
15. Assemble the tarts: Just before serving, spread a generous layer of the chilled crème fraîche mixture evenly over the bottom of each cooled tart shell.
16. Arrange the strawberries: Arrange the prepared strawberries artfully on top of the crème fraîche filling.
17. Glaze the strawberries: Brush the strawberries with the cooled sugar syrup to give them a glossy shine and enhance their flavor.
18. Serve immediately: Serve the mini wild strawberry tarts immediately and enjoy!

Expert Tips & Tricks

• Blind Baking: For an extra crisp tart shell, consider blind baking. Line the pastry-lined tins with parchment paper and fill with baking beans or dried rice before baking. Remove the paper and beans for the last few minutes of baking to allow the crust to brown evenly.
• Pastry Dough Tip: If your pastry dough is too soft to roll out easily, chill it for a further 15-20 minutes.
• Strawberry Boost: If your strawberries are not as flavorful as you’d like, macerate them in a little balsamic vinegar and sugar for an hour before using. The balsamic adds a subtle depth of flavor.
• Preventing a Soggy Bottom: Brushing the baked tart shells with melted white chocolate or a thin layer of apricot jam before adding the filling will help prevent the crust from becoming soggy.
• Homemade Vanilla Extract: For an even more intense vanilla flavor, use homemade vanilla extract in the crème fraîche topping.

Serving & Storage Suggestions

These mini strawberry tarts are best served immediately after assembly to prevent the crust from becoming soggy. Garnish with a sprig of fresh mint or a dusting of icing sugar for an elegant presentation. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly upon refrigeration. They are not suitable for freezing. These tarts pair beautifully with a glass of chilled rosé or sparkling wine.

Nutritional Information

(Estimated per tart, based on 10 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	488 kcal	24%
Total Fat	28g	43%
Saturated Fat	17g	85%
Cholesterol	107mg	36%
Sodium	146mg	6%
Total Carbohydrate	54g	18%
Dietary Fiber	3g	12%
Sugars	20g	N/A
Protein	6g	12%

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free flour blend to make a gluten-free version of the pastry. You may need to add a little extra liquid to bring the dough together.
• Dairy-Free Crème Fraîche: Substitute the crème fraîche with a dairy-free alternative, such as coconut cream or cashew cream.
• Different Fruits: While wild strawberries are traditional, feel free to experiment with other seasonal berries such as raspberries, blueberries, or blackberries.
• Lemon Zest: Add a teaspoon of lemon zest to the crème fraîche mixture for a bright, citrusy flavor.
• Almond Extract: Substitute the vanilla extract with almond extract for a nutty twist.

FAQs (Frequently Asked Questions)

Q: Can I make the pastry ahead of time?
A: Yes, you can make the pastry up to 2 days in advance. Wrap it tightly in clingfilm and store it in the refrigerator. Allow it to come to room temperature slightly before rolling it out.

Q: Can I use frozen strawberries?
A: While fresh strawberries are best, you can use frozen strawberries in a pinch. Thaw them completely and drain any excess liquid before using them. Be aware that frozen strawberries may be softer than fresh ones.

Q: My pastry shrank during baking. What did I do wrong?
A: Pastry shrinkage is often caused by overworking the dough or not chilling it sufficiently. Make sure to handle the dough gently and chill it for at least 30 minutes before rolling it out.

Q: Can I freeze the baked tart shells?
A: Yes, you can freeze the baked tart shells for up to 1 month. Wrap them individually in clingfilm and then place them in a freezer bag. Thaw completely before filling.

Q: What if I don’t have barquette tins?
A: If you don’t have barquette tins, you can use round tart tins or even a muffin tin. Adjust the baking time accordingly.

Final Thoughts

I sincerely hope you’ll give these Mini Wild Strawberry Tarts a try. Whether you use wild strawberries, or their more accessible cousins, you’re sure to fall in love with this simple, yet exquisite dessert. It’s a perfect finale for any summer meal. Feel free to share your own variations and photos with me – I’d love to see what you create! And remember, the joy of cooking lies in the experimentation, so don’t be afraid to put your own spin on this classic recipe. Bon appétit!