Are you like me and went a little overboard with the strawberry jam making? I don’t even eat toast in the morning! How am I suppose to eat all this jam!? I tried giving some to my parents but turns out they had the same idea and gave me some of theirs instead…good thing it was a really tiny jar.
Then I remembered that the dessert I had at Moleskine restaurant a few days ago (read post here) had a thick layer of jam in it! Here is my version of that tart. The beauty is that you can make as many or as little as you want in any shape or size. You need 3 basic ingredients but you can easily pimp these tartlets up and I’ll show you how!
- Pastry dough *you can buy in the frozen section, 1 sheet = about 6 tartlets*
- Strawberry jam
- Fresh strawberries, thinly sliced
- 1 egg beaten (optional)
Preheat your oven at 400F and line a baking sheet with parchment paper. Roll out the pastry dough and cut out circles in the dough using a cookie cutter or a glass. Line the circles on the parchment paper an inch apart. Take a smaller glass to make circles inside the big ones. The indent will allow the jam to stay in the centre. Drop a spoonful of jam in the middle and spread in an even layer. Brush the edges with the egg wash to make them shiny. Put them in the oven for about 10 minutes or until the edges are golden brown. Let cool and garnish with the fresh strawberries!
MAKING IT FANCY
Top with a scoop of homemade No-Churn Vanilla Ice Cream, grated lemon zest and a basil leaf. It will taste just like the one at the restaurant and will impress all your guests!