1/2 cup Roasted Strawberries
3 oz Cream Cheese
1/2 cup Butter
1 cup Flour
1/4 teaspoon Salt (if using unsalted butter)
3 Tablespoons Cream Cheese
3 Tablespoons Powdered Sugar
3 Tablespoons Roasted Strawberry Syrup
Preheat the oven to 350.
Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into dough. Pastry will be sticky, so when working with dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.
Roll out dough into a rough rectangle, or two, however works best for you. The dough will roughly make 6, 4.5" x 3", hand tarts. See step-by-step photos below as a guide to how to work with the dough.
Once dough is rolled, trimmed, and cut into pairs, add to one half of each pair 1 heaping tablespoon of roasted strawberries. Spread with a spoon, allowing a boarder for the pastry halves to meet up for crimping.
Pair up pastry halves, transfer to a parchment lined baking pan, and crimp around the edges with a fork or however works best for you. You can also brush edges lightly with water to better ensure a seal, but I don't usually bother with that step.
Freeze prepped tarts for at least 10 minutes before putting into the oven.
Bake at 350 degrees for about 30-35 minutes.
Remove from oven when light browned and let rest on baking sheet for 5 minutes before transferring to a cooling rack for glazing. The pastry is very delicate and will hold up better to the transfer if cooled slightly before moving.
Decorate with glaze and sprinkles as you like.
Recipe makes 6 hand tarts
NOTE: You can easily cut or multiply this recipe to make as few or as many tarts as you'd like. I most often only make a 1/2 recipe for 3 tarts.