Everyone loves these adorable strawberry tartlets. They’re super cute and absolutely delicious – what’s not to love?
They’re a fun Valentine’s Day dessert or good for anytime you have fresh strawberries and puff pastry. Perfect for a brunch or to take to a party!
Why You’ll Love these Mini Tarts
These delicious strawberry tartlets are wonderful couple of bites!
They make great desserts for a cocktail party or brunch. These tartlets are so tasty, the combination of buttery puff pastry, fresh strawberries, with a subtle hint of rosewater is the best.
Ingredients for Strawberry Tarts
To make these tartlets, you’ll need a sheet of puff pastry*, fresh strawberries, rosewater, and sugar. I also suggest a few dried crushed rose petals and some powdered sugar for topping.
*I always use Dufour puff pastry. (this post is not sponsored, I just honestly love it) It’s a little more expensive than other puff pastry brands, but it’s really consistent, easy to use, and has the best flavor. It’s usually in the freezer section at the grocery store and I let it thaw in the refrigerator for a day before I use it.
How to Make Strawberry Pastry Tarts
Prep the berries – Slice the berries into rounds and toss them in a bowl with the granulated sugar and rosewater. This will allow them to take on a little flavor and sweetness.
Prep the pastry – If you want to make heart-shaped tarts, use a cookie cutter to cut out 12 large hearts from the dough. Or, if you want rectangles, cut the dough into 10 to 12 rectangles.
Assemble and Bake – Strain the berries or shake off any excess sugar/moisture. Lay the strawberries across the pastry, leaving a 1/4 inch edge. Bake at 400 degrees F for 15 to 20 minutes (until they are golden brown).
More Strawberry Recipes To Enjoy
If you love fresh strawberries (they’re my fave!), then check out some of these recipes.
- Strawberry and Cantaloupe Salad – a fresh and bright fruit salad. Perfect for summer.
- Strawberry Tahini Shortcake – a deliciously dense cake with great flavor.
- Strawberry Yogurt Popsicles – a healthy, sweet treat.
Tips for Making this Recipe
To learn more about rosewater, see how to make your own, or check out our suggestions for the brand of rosewater we use, please see our guide on Cooking with Rosewater.
If you don’t like the taste of rosewater, why not try Orange Blossom Water? It has a more citrusy (less perfumed) flavor.
You can certainly make your own, but I think store-bought, all-butter pastry is just as good. I recommend the Dufour brand. Here’s a great article on using store-bought, frozen puff pastry from the Kitchn.
Here are the cookie cutters I used for this recipe. The largest heart is what I used (it’s 3 1/2 inches wide).
- 1 sheet puff pastry
- 1 pint strawberries
- 1/4 cup granulated sugar
- 1/4 teaspoon rosewater
- 1 tablespoon powdered sugar
- 1 teaspoon dried crushed rose petals
- Preheat the oven to 400 degrees F.
- Slice the strawberries into rounds. Toss them with the granulated sugar and rosewater in a small mixing bowl. Allow them to rest for at least five minutes.
- Cut the pastry into 12 hearts using a 3 1/2 inch wide cookie cutter or cut into 10 to 12 rectangles.
- Lay the hearts or rectangles on a parchment-lined baking sheet and top with the cut strawberries. Shake any excess sugar or moisture off the berries. Leave a 1/4 inch border on each tart.
- Bake the tarts for 15 to 20 minutes, or until they are golden brown and puffed on the edges.
- Remove the tarts from the oven, allow them to cool for 2 to 3 minutes before dusting with the powdered sugar and dried rose petals.
Amount Per Serving: Calories: 42Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 6mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g