Desserts

Lemon Strawberry Tarts

Impress your guests with these easy and elegant lemon strawberry tarts—a bright, tangy, and creamy filling with a delicate and sweet whole wheat pastry crust drizzled with warm honey. A light and refreshing dessert all summer long.

4 lemon strawberry tarts on a platter

Ahh..the days are getting warmer and longer, and we can all feel summer fast approaching. Is your summer getting booked like mine, with graduation, BBQs, weddings, and vacations? We really need another month of summer, don’t we? And with all those activities, refreshing, easy, and seasonal desserts go hand in hand!

These strawberry lemon tarts are a spin-off of my delicious lemon lavender bars. I use the same filling (without the lavender), and the pastry crust is so tender and flaky, know one will ever know they’re made with whole wheat flour! Of course, strawberries are at their peak, so I used them; however, you could use any in-season fruit you like.

The honey seeps into the filling when baked, and the strawberries get so juicy. Let it cool, and top it with whip cream! A perfect make-it-ahead dessert and travels well! What are you looking forward to the most this summer?

Cheers to summer, and happy baking!

Ingredients, Notes, And Substitutions

Strawberries ~ You can use any berry or even a combination. Stone fruits, such as plums, nectarines, or peaches, would also work.

Lemon ~ use fresh lemon juice, no storebought stuff!

Honey ~ whatever you have on hand.

Eggs ~ will create a custard-like filling

Flour & sugar ~ the thickener and sweetener for the filling

Cream cheese ~ adds a luscious creamy texture to the filling. You can also substitute mascarpone cheese.

PASTRY CRUST

Whole wheat pastry flour ~ not whole wheat flour. You can find this in most grocery stores. You can fool your guests into thinking it’s regular flour… it’s so flakey and tender.

Butter ~ unsalted. You can use salted; just omit the added salt in the recipe

Powdered sugar ~ adds a light sweetness

A pan of lemon strawberry tarts

Alternate Baking Methods

  • If you don’t have a mini tart pan, you can use a regular-sized tart pan. Baking times will increase.
  • I have not tried it – but I bet it would work! You could use an 8×8 inch pan and press the crust (no more than a 1/4 inch thick) into the pan and up the sides slightly. From there, follow the recipe as instructed to bake.

Success Tips For Prepping & Cutting The Pastry

  • Using parchment paper in the bottom of the tins will ensure easy removal of the tarts. A quick way to measure the size is by folding a sheet of paper in (about 8×8). Fold it in half, and then fold it half again so you have a square. With the folded edge on the bottom, fold again at a diagonal. Do that one more time. It will look like a cone.
  • Turn the tart pan upside down and place the paper tip at the center of the pan. Cut the paper where the paper meets the edge of the pan. Voila! Repeat for the rest of the tarts.
  • Cutting the pastry. After you have rolled out the pastry dough, take one of the cut paper rounds and lay it over the dough. Use a knife to cut around the paper adding about 1/2 inch so that the pastry fits up the sides as well.

How To Make Lemon Strawberry Tarts

For the pastry crust

  1. Add the flour, powdered sugar, and salt to a food processor. Pulse a few times to mix. Add egg yolk and pulse a few times. Add the cold butter and pulse until the butter is the size of peas. Slowly add the ice water, a couple of tablespoons at a time. The dough should come together and ball up in the processor.
  2. Turn out on a lightly floured surface, and roll the dough to 1/4 inch thick. It does not matter what shape you roll it out to. You will be cutting out the rounds for the mini tarts. See notes for success tips to cut pastry rounds. Carefully place the dough in a tart pan and gently shape the dough to the bottom and sides. Using a fork, prick the dough a few times to prevent the dough from rising. Bake for 10 minutes.

For the filling

  1. Add the cream cheese to a medium size bowl. Using an electric mixer, beat until creamy. Add egg, sugar, flour and beat until well combined. Now add the lemon juice and lemon zest. Beat until well blended.
  2. Divide the batter among the tarts, place the strawberries on top, and drizzle with honey. Optional; sprinkle with turbinado sugar for an elegant touch. Bake at 350 for 15 to 18 minutes. You do not want the filling to brown, so you may need to tent it with foil.
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Lemon Strawberry Tarts


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  • Author: Teri Wallingford
  • Total Time: 1 hour
  • Yield: 6 1x

Description

Impress your guests with these easy and elegant lemon strawberry tarts—a bright, tangy, and creamy filling with a delicate and sweet whole wheat pastry crust drizzled with warm honey.


Ingredients

Units Scale

For the pastry crust

  • 2 cups whole wheat pastry flour
  • 1/2 cup butter ( 8 tablespoons) unsalted butter, cold.
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 46 tablespoons ice water

For the filling

  • 4 ounces cream cheese, softened
  • 1 egg
  • 3 tablespoons sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest. As much or as little as you prefer-depending on your taste for tanginess.
  • 2 tablespoons flour


Instructions

For the pastry crust

  1. Preheat oven to 350 degrees F. Spray a mini tart pan with non-stick spray.
  2. Add the flour, powdered sugar, and salt to a food processor. Pulse a few times to mix. Add egg yolk and pulse a few times. Add the cold butter and pulse until the butter is the size of peas.
  3. Slowly add the ice water, a couple of tablespoons at a time. The dough should come together and ball up in the processor.
  4. Turn out on a lightly floured surface, and roll the dough to 1/4 inch thick. It does not matter what shape you roll it out to. You will be cutting out the rounds for the mini tarts. See notes for success tips to cut pastry rounds below.
  5. Carefully place the dough in a tart pan and gently shape the dough to the bottom and sides. Using a fork, prick the dough a few times to prevent the dough from rising. Bake for 10 minutes.

For the filling

  1. Add the softened cream cheese to a medium size bowl. Using an electric mixer, beat until creamy.
  2. Add egg, sugar, flour and beat until well combined.
  3. Now add the lemon juice and lemon zest. Beat until well blended.
  4. Divide the batter among the tarts, place the strawberries on top, and drizzle with honey.
  5. Bake at 350 for 15 to 18 minutes. You do not want the filling to brown, so you may need to tent it with foil.

Notes

Success tips for prepping and cutting the pastry crust

Using parchment paper in the bottom of the tins will ensure easy removal of the tarts. A quick way to measure the size is by folding a sheet of paper in (about 8×8). Fold it in half, then fold it again to have a square. With the folded edge on the bottom, fold again at a diagonal. Do that one more time. It will look like a cone.

 Turn the tart pan upside down and place the paper tip at the center of the pan. Cut the paper where the paper meets the edge of the pan. Voila! Repeat for the rest of the tarts.

 Cutting the pastry. After you have rolled out the pastry dough, take one of the cut paper rounds and lay it over the dough. Use a knife to cut around the paper adding about 1/2 inch so that the pastry also fits up the sides.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

2 Comments

  1. Paula Beckley

    This looks amazing. Can”t wait to try this!

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