Wild Strawberry Tarts

July 2, 2012

These little strawberries are ripening fast, and in a couple of weeks the boom will be over. Yesterday we went picking with the idea of making pies. Wild strawberries (also known as wood strawberries) grow in a bunch of different areas–on roadsides, along rocky river beds, in open fields and forests. If you take a walk this week, chances are you’ll see some. But be warned, unless you find a really good patch, filling a whole jar can be seriously time consuming. I decided to make small individual tarts (3″ in diameter) because picking enough for a normal pie would have taken us the entire week. I do prefer the wild strawberries to the giant-sized ones you find in the store, but that’s a personal thing; their taste reminds me of the jams my grandmother used to make.

Enjoy!

Yields 6 small tarts

Dough

• 1 cup flour
• 6 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt

Mix together the flour, sugar and salt. Rub the flour with the butter until you get a coarse sandy texture. Then add just enough cold water to make a smooth dough, about 2 – 3 tablespoons. Cover and chill for 30 minutes.

Ingredients

• 1 1/2 cup wild strawberries
• 1/4 cup sugar

Preheat the oven to 375°F.
Mix the strawberries and sugar in a bowl and let sit for 15 minutes, turning the mixture with a spoon once or twice.
Roll out the dough on a floured surface to about 1/8″ thick.
With a glass or cookie cutter, trim out 6 rounds that are larger than your molds.
Line each buttered mold with the dough and pre-bake in the oven for 10 minutes.
Trim out the edges of the dough and fill with the strawberry mixture.
Bake in the oven for 20-25 minutes.
Leave to cool at room temperature for 30 minutes.

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{ 12 comments… read them below or add one }

Rosemarie July 2, 2012 at 2:03 pm

Unfortunately – I was a week too early to pick them myself- so vicariously yet again I say: The tarts look scrumptious. One berry – one spark – many berries – fireworks of flavor. YUM YUM – and as Aunt Emma used to say “Enjoy”

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Katherine @ Eggton July 2, 2012 at 2:48 pm

What beautiful pictures. We had wild strawberries in the woods near my house as a kid, but I don’t think I ever ate them. What a shame!

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Katie July 3, 2012 at 4:39 am

We’ve got teeny wild strawberries growing in Sweden called smultron. They’re impossibly sweet, but really small, so to pick enough for a pie or jam would take forever. Tarts are a great idea, and the smultron are just finally ripening now (we had a terrible June!). Thanks for the recipe!

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Bryan July 4, 2012 at 9:25 am

I’m sure it would be great with the smultron, they sound a bit like wild strawberries!

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Jennifer@The Foodery July 3, 2012 at 9:01 am

Hello! I saw your strawberry tarts on foodgawker, they are so cute! I like your simple recipe, and I’ve never tried/seen wild strawberries. Maybe we have some nearby, I’ll have to keep an eye out. :)

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Angie@Angie's Recipes July 3, 2012 at 10:43 am

This is a beauty! A perfect summer dessert.

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Riley July 3, 2012 at 2:38 pm

These are absolutely beautiful! Yum!

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kale July 3, 2012 at 11:37 pm

I prefer the tiny, wild strawberries too. They are packed full of flavor! We used to blend them with ice cream when I was a kid. Alas, they are not available here. So I will drool and live vicariously through your beautiful photos!

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Bryan July 4, 2012 at 9:26 am

Woah, they must be amazing on ice cream… I’ll have to go for another round.

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ATasteOfMadness July 4, 2012 at 4:28 pm

These look gorgeous! I love tarts of any kind. I just bought a tart pan, I really need to make more!

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Criznach July 23, 2013 at 12:27 am

Made a batch last week. 1 hour and 2 of us picking we had just over a cup. Delicious!

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Bryan July 24, 2013 at 9:57 am

Glad you enjoyed it. Wild strawberries are worth picking!

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