Whole Wheat Strawberry Jam Tarts
5.19.2024, recipes
Ingredients
For the dough:
250g all purpose flour
60g whole wheat spelt flour
2 tsp salt
4 tsp sugar
230g cubed cold butter
120ml cold water
For the filling:
450g fresh strawberries
3 tbsp sugar
2 tsp lemon juice
For the glaze:
100g softened butter
200g powdered sugar
1 tbsp strawberry jam
1 tsp salt
For the dough:
250g all purpose flour
60g whole wheat spelt flour
2 tsp salt
4 tsp sugar
230g cubed cold butter
120ml cold water
For the filling:
450g fresh strawberries
3 tbsp sugar
2 tsp lemon juice
For the glaze:
100g softened butter
200g powdered sugar
1 tbsp strawberry jam
1 tsp salt
Method
In a food processor, blitz the flour, salt and sugar together with the softened butter until crumbly. Slowly stream the cold water in while you continue to blitz. Continue until a dough begins to form. Do not over mix.
Turn the dough onto a floured surface and knead until smooth. Wrap into discs and refrigerate for two hours.
For the strawberry filling, blend the ingredients until homogenous and strain to remove any seeds. Simmer in a sauce pan until the mixture is reduced and the jam sets. Remove from heat to cool.
Roll out your dough and measure out the desired shapes. Place a spoonful of filling in the center of each, brush the edges with egg yolk and seal with a fork. Bake for 25 minutes at 300˚F or 145˚C.
In the meantime, whip the softened butter with the powdered sugar, add jam and salt. Add a splash of milk if necessary. Remove the tarts from oven and allow to cool completely. Spread the glaze over the jam tarts.
In a food processor, blitz the flour, salt and sugar together with the softened butter until crumbly. Slowly stream the cold water in while you continue to blitz. Continue until a dough begins to form. Do not over mix.
Turn the dough onto a floured surface and knead until smooth. Wrap into discs and refrigerate for two hours.
For the strawberry filling, blend the ingredients until homogenous and strain to remove any seeds. Simmer in a sauce pan until the mixture is reduced and the jam sets. Remove from heat to cool.
Roll out your dough and measure out the desired shapes. Place a spoonful of filling in the center of each, brush the edges with egg yolk and seal with a fork. Bake for 25 minutes at 300˚F or 145˚C.
In the meantime, whip the softened butter with the powdered sugar, add jam and salt. Add a splash of milk if necessary. Remove the tarts from oven and allow to cool completely. Spread the glaze over the jam tarts.
