Description
Delightful and elegant Strawberry Tartlets featuring flaky puff pastry topped with sweetened strawberries infused with rosewater, finished with a dusting of powdered sugar and fragrant crushed rose petals.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry
Strawberry Filling
- 1 pint strawberries
- 1/4 cup granulated sugar
- 1/4 teaspoon rosewater
Topping
- 1 tablespoon powdered sugar
- 1 teaspoon dried crushed rose petals
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is hot and ready for baking the tartlets.
- Prepare Strawberries: Slice the strawberries into rounds and toss them in a small mixing bowl with granulated sugar and rosewater. Let the mixture rest for at least five minutes to allow the flavors to meld and the sugar to draw out some juice.
- Cut Puff Pastry: Roll out the sheet of puff pastry and use a 3 1/2 inch wide cookie cutter to cut out 12 heart shapes or alternatively cut into 10 to 12 rectangles, depending on your preferred shape.
- Assemble Tartlets: Arrange the cut pastry shapes on a parchment-lined baking sheet. Top each piece with the sliced strawberries, shaking off any excess sugar or moisture from the berries to prevent sogginess. Leave a 1/4 inch border around the edges for proper puffing.
- Bake Tartlets: Place the assembled tartlets into the oven and bake for 15 to 20 minutes, or until the edges of the puff pastry are golden brown and puffed.
- Finish and Serve: Remove the tartlets from the oven and let them cool for 2 to 3 minutes. Dust each tartlet with powdered sugar and sprinkle with dried crushed rose petals before serving to add a fragrant and decorative touch.
Notes
- Letting the strawberries rest with sugar helps create a natural syrup that enhances the tartlets’ flavor.
- If puff pastry is frozen, thaw it according to package instructions before cutting.
- The rosewater adds a subtle floral note; adjust quantity to taste or omit if preferred.
- Use fresh dry rose petals from a trusted edible source to ensure safety and flavor.
- To prevent soggy bottoms, sprinkle a thin layer of ground nuts or breadcrumbs on the pastry before adding strawberries if desired.
