RECIPE: MINI STRAWBERRY TARTS

Anything in a homemade, buttery pastry crust is always a welcome treat but the crust is perhaps even more delicious (if that is possible) with the addition of ripe and juicy locally grown fruit. Late spring in middle Alabama is strawberry season... and we've been blessed with a huge, beautiful crop of perfect strawberries this year. Here's one of the best ways I know to enjoy summer's berries and fruit. FYI-The crust can be stuffed with just about anything. Leave off the sugar for chicken pot pie or other savory dishes.

I recently made these tarts for a benefit for the No Kid Hungry/Chefs Cycle event. Everyone asked for the recipe.... so here you go!

MINI STRAWBERRY TARTS

INGREDIENTS

For the crust

1 cup all-purpose flour plus extra for flouring work surfaces

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1 stick (1/2 cup) unsalted butter, very cold and cubed

3-4 tablespoons ice water

1 beaten egg (optional, for egg wash)

For the filling:

1/2 vanilla bean

2 tablespoons unsalted butter, room temperature

1 quart fresh strawberries, washed, hulled, and sliced

1-2 tablespoons granulated sugar (taste the strawberries to see how sweet they are and use just enough sugar to sweeten slightly)

pinch of kosher salt

pinch of black pepper

2 tablespoons fresh lime juice (or lemon juice if you prefer)

1 tablespoon all-purpose flour (you may need a bit more for extremely juicy berries)

DIRECTIONS

FOR THE PASTRY:

Use a food processor. If you don't have one, you can cut the butter into the flour by using a pastry blender or two butter knives as I did when I used to cook with my mom as a child.

Lay down a large sheet of plastic wrap on the counter. Sprinkle 1/2 teaspoon of the flour over the surface.

Add the flour, sugar, and salt to the bowl of the food processor. Turn it on run for a moment to incorporate. Begin to add the butter, 2-3 cubes at a time and pulse 10 times before adding the next. Once the butter has been incorporated, turn the food processor to "on" and add the ice water quickly, but add it one tablespoon at a time. As soon as the dough comes together in a ball, turn it off immediately.

Turn the dough out onto the prepared plastic wrap. Working quickly, shape it into a disc and cover with the plastic. Move it to the refrigerator to chill for at least 1 hour before using.

FOR THE FILLING:

Scrape the vanilla bean and add the seeds to the softened butter. Set aside.

Place the strawberries, sugar, salt, pepper, and lime juice in a glass bowl and mix together well. Sprinkle the flour over the top of the berries. Allow to sit for 10 minutes.

ASSEMBLY:

Preheat your oven to 420 degrees Fahrenheit. Place the rack in the center of the oven. Line a heavy sheet pan or baking sheet with parchment paper. Sit out a wire cooling rack.

Remove the pie crust from the refrigerator. Dust flour lightly over the work surface and also flour a rolling pin. Cut the pastry disc into 4 equal pieces. Working quickly, roll each into a ball and then press it down so you may roll each into a circle shape approximately 6" in diameter. Place each on the baking sheet.

Place a fine mesh sieve or strainer over a bowl. Pour the strawberries into the strainer to remove any excess juice. Add a heaping 1/4 cup of the strawberries to the center of each tart. Fold the crust over the berries, leaving the center open.

Using a pastry brush, brush the crust with the egg wash. I also sprinkle a bit of granulated sugar on the crust. Add a pinch of the vanilla butter to the top of each tart.

Place the assembled tarts into the freezer for 5-10 minutes to chill before baking so the tarts do not spread.

Bake for 12 minutes. Turn the tarts and bake for 4 more minutes or until golden brown and bubbly. Remove the pan to a wire rack and allow to cool for at least 15 minutes before serving.

RECIPE: PUFF PASTRY STRAWBERRY NAPOLEONS

Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings...

Be creative and use your own favorite flavors or whatever fruit that is in season. Find the puff pastry in a box (Pepperidge Farm is good and readily available at most stores) in the same section where you find frozen pie crust and frozen rolls.

Simply cut puff pastry sheets you find m the freezer section of the store into the size or shape you like, bake, slice, and fill with your favorite fruit and flavored whipped cream.

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 tablespoon granulated sugar

2 tablespoons Grand Marnier (optional)

1 cup whipping cream

1 cup Marscapone cheese

1 tablespoon vanilla

3 tablespoons + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

all-purpose flour (for rolling pastry)

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with a little flour so it won't stick. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

There are a million variations on this recipe. Add a drizzle of melted chocolate for an extra special finish.

Cook fresh fruits like peaches, apples, pears, or plums until they are slightly softened. Add some sugar and heat until dissolved. Add brandy or other liqueur (off the heat so it won't flame) to create a sauce. Allow to cool before spooning onto the puff pastry. Or use frozen fruit with a little sugar and the brandy to accomplish the same thing.

RECIPES: HOMEMADE POPSICLES INCLUDING S'MORES POPS, STRAWBERRY SHORTCAKE POPS

Popsicles and summer just go together, don't they? One of my favorite childhood memories is racing to the house for some money the minute I heard the popsicle man's music playing and then racing to be first in line! You'd have such a big decision to make: Dreamsicle? Bomb Pop? Watersicle? Or maybe a fudgesicle? Today, you can make those and many other favorite flavors... even exotic flavors that you can freeze into ice pops! These are some of my favorites that you can make using any device you have for freezing. Even a plastic cup will do the trick! Happy Summer!

WATERMELON LIME POPS

3 cups cubed seeded watermelon
5 tbsp agave nectar
4 tbsp fresh lime juice

Use a blender or immersion blender to puree watermelon. Pass through a strainer to remove any remaining seeds or pulp. Add the agave nectar and the lime juice. Stir together. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 6 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

Berry Strawberry Pops and Pina Colada Pops

BERRY STRAWBERRY POPS

4 cups fresh strawberries, rinsed, hulled, and sliced

1/4 cup agave nectar (or sub 1/3 cup sugar, which you have to stir to dissolve)

1 tbsp lemon juice

Use a blender or immersion blender to puree strawberries until smooth. Strain to remove any pulp or seeds. Add the agave nectar and lemon juice to the purée; stir well to combine. Pour into molds or cups. If you are using cups, allow the puree to set up for 30 minutes and then add the popsicle sticks. Freeze for at least 6 hours or until firm. Run under warm water for a few seconds to release the pop from the cup or mold.

PINA COLADA POPS

1 cup milk

1/2 cup fresh or canned pineapple

1/4 cup agave nectar

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract

In a blender or using a immersion blender, whir together all the ingredients. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 6 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

You can use the recipe for Watermelon Vodka Pops to make Watermelon Margarita pops, too. Simply exchange the vodka for tequila.

WATERMELON VODKA POPS

4 cups cubed seeded watermelon
5 tbsp. agave nectar
1/4 cup watermelon flavored vodka

Use a blender or immersion blender to puree watermelon. Pass through a strainer to remove any remaining seeds or pulp. Add the agave nectar and the vodka. Stir together. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

FROSTY GINGER PEACH

3 medium peaches, peeled and sliced

1/2 cup peach nectar (canned; find in the International aisle of the store)

3 T. plain yogurt

2 t. crystallized ginger, grated

1 1/2 t. agave nectar

1 t. fresh lime juice

Puree everything in a food processor, blender, or immersion blender until smooth.  Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

BELLINI POPS

Same as above but delete the yogurt, agave, and the ginger. Add 1 1/2 cups Prosecco and increase the peach nectar to 1 1/2 cups.

Make festive Red, White and Blue ice pops for the Fourth of July or any Patriotic holiday.

RED, WHITE & BLUE ICE POPS (looks like a Bomb Pop)

Use red, white and blue Kool-Aid or Gatorade to make these. I usually prefer lemonade for the white layer.

Fill the cups or molds 1/3 full with the red layer first. Allow to set for 30 minutes.  Add the white layer by gently pouring over the top of the red layer. Allow to set another 30 minutes and repeat with the blue layer. Add the popsicle stick and freeze for 6 hours or overnight.

VANILLA BEAN LEMON POPS

2 cups fresh lemon juice

1/2 to 1 cup vanilla bean infused simple syrup* (taste it- sweeten it to your taste!)

3 cups ice

Whir all ingredients together in a blender until smooth. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

MINTY MOJITO POPS

2 cups fresh lime juice

1/2 cup mint infused simple syrup

3 cups ice

Fresh mint leaves for garnish (optional)

Whir all ingredients except the mint leaves together in a blender until smooth. Pour into molds, add the mint leaves to the wall of the mold and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

* To make the infused simple syrup: Bring one cup sugar and one cup water to a boil, stirring to dissolve the sugar. Once it comes to a boil, turn off the heat. Add the mint OR the seeds from one vanilla bean pod (slice down the middle, not cutting all the way through and use the tip of your knife to remove the seeds) along with the pod to the hot liquid. Allow to cool completely then strain the mixture and chill in the refrigerator for at least an hour before using.

MOCHA-LICIOUS COFFEE POPS

 1 1/3 cups milk (use 2% if you have it)

1/4 cup sugar

1 T. instant coffee or espresso powder

1/3 cup heavy cream

In a medium saucepan, heat the milk over low heat and whisk in the coffee and sugar. Let cool slightly and add the heavy cream. Chill for at least an hour; stir occasionally or cover the top with plastic to keep a skin from forming on the top. When you are ready to make the pops, just pour into plastic cups or popsicle mold and freeze according to package directions. Freeze at least 8 hours. To remove, run the mold or cup under warm water for a moment.

You can make a delicious grown up treat by pouring chilled Kaluha over Mocha Coffee Pops!

FUDGEY CHOCO POPS

1 cup water

2.5 ounces bittersweet chocolate, chopped ( you can sub cocoa- just add 1 tablespoon butter if you do)

1/3 cup sugar

pinch salt

1/3 cup milk (use whole or 2%)

1 T. heavy cream (or you can use half and half)

1/2 t. vanilla

1/8 t. instant coffee (or you can use leftover strong coffee)

Put the chopped chocolate, sugar, and salt in a saucepan over low heat. Whisk in the water, a little at a time as the chocolate melts and the sugar dissolves. Once the chocolate has completely melted, remove from heat. Whisk in the coffee, vanilla, milk, and cream. Chill and cool completely.

When you are ready to make the pops, just pour the mixture into plastic cups or popsicle mold and freeze according to package directions. If you are using plastic cups, allow the pops to set up for 30 minutes and then insert the popsicle sticks. To remove, run the mold or cup under warm water for a moment.

Delicious S'mores Pops combine two of summer's best treats: Fudge-sicles and S'mores.

S'MORES POPS

Fudgey-Choco Pops recipe above*

20 mini-marshmallows

1/2 cup graham cracker crumbs

Small plastic or paper cups

Popsicle sticks

In the bottom of a plastic cup, put a small amount of the graham cracker crumbs, about 1 teaspoon for each cup. Add about 1-2 tablespoons of the chocolate mixture and 4 marshmallows, top with another  teaspoon of the chocolate and use a spoon to press the chocolate into the marshmallows. Tap the cup on the counter to make a dense layer. Continue layers as necessary to fill the cup, leaving 1/4" at the top. Allow to set up for at least 30 minutes and add a popsicle stick to each cup. Allow to freeze for at least 4 hours.

Easy to make Strawberry Shortcake Pops make the perfect ending to a summer get-together.

STRAWBERRY SHORTCAKE POPS

2 1/2 cups Vanilla Greek Yogurt

1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)

1 1/2 cups strawberry puree* from fresh strawberries

Small plastic or paper cups

Popsicle sticks

Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.

Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.

Put the yogurt in a bowl and mix in the crumbs.

Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.

Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.

Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.

Freeze for at least 5 hours or overnight if you want them really frozen before serving.

Some images courtesy of Arden Ward, Arden Photography