STRAWBERRY TARTLETS

Strawberry Tartlets image

Yield Makes six 4-inch tartlets

Number Of Ingredients 8

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1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved, or quartered, if large
2 cups crème fraîche

Steps:

Pulse the flour, 1 1/2 tablespoons sugar, and salt in a food processor to combine. Add the butter; process until the mixture resembles coarse meal.
In a small bowl, mix together the egg yolk and ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Process until the dough just holds together, about 20 seconds. If the dough feels dry, add more ice water, 1 tablespoon at a time.
Preheat the oven to 400°F. Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans. Prick the bottoms with a fork. Refrigerate the shells until firm to the touch, at least 30 minutes.
Line each shell with foil, and fill with pie weights or dried beans. Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove the foil and weights. Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove the shells from the pans.
Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
When ready to serve, fill each tart shell with about 1/3 cup crème fraîche; divide the strawberries evenly among the tarts.