Strawberry Tarts

Photo by Katie Kay

Ever since I made the Apple Tarts, I've been dreaming up ways to make new fun-filled pastries.  I had ingredients on-hand to make these Strawberry Tarts filled with a strawberry cream cheese filling, using my favorite homemade pie crust recipe from Annie's Eats.

I  made a double pie crust and wrapped half of it in the freezer for future inspiration.  I rolled out the other half and debated which cookie cutter I wanted to use.  I chose a medium circle and a small heart.  The small heart didn't hold enough filling, so I think the circles were a better choice.  The circle was about 4 inches in diameter. The crust was the best part of these, I can't lie.  So tender and flaky.  I'd like to also try a cinnamon cream cheese filling, a chocolate filling, or apple.  Of course, I could just bake an apple pie if I wanted to.  But these are little and cute, and therefore more fun! Strawberry Tarts
1 block cream cheese, softened 1/4 cup sugar 1 package sliced strawberries, fresh or frozen (thawed) 1/3 tsp almond extract Pie crust Egg wash:  1 egg, 1 tbsp water
Mix softened cream cheese in mixer, then add sugar and mix until well combined.  Add almond extract; combine.  Add strawberries and mash together with fork. Cut desired dough shapes with cookie cutters, then line a cookie sheet with parchment paper.  Place half of cut-out shapes on pan.  Put a small teaspoon of filling on each, leaving plenty of room for border.   Wet finger with water and run it along the edges of the borders, then match up the other half of the dough shapes on top.  Use a fork to gently press down the edges, creating a good seal.   With the tip of a sharp knife, cut decorative steam vents in the top of each one; brush them all with an egg wash. Bake at 400 for 15 minutes, then brush again with the wash, top with sprinkles if desired, and cook for another 5 minutes.