Happy Mother’s Day to all your Mothers out there!
I hope you have an amazing weekend! And for those of you who still want to prepare a little treat for their Mothers I want to show you what I would have made for my mum if she would live just a little closer…
Strawberry and Rose Tartelettes.
Tartelettes are little tarts, that means small individual treats for your mum and the rest of the family 😉
For this Mother’s Day treat I succeeded to combine my two trademark features for Mother’s Day: Roses and Strawberries. I still had some left over dried roses which I also already used in my Rose Pralines and I decided to make a little tea and use this to flavor my strawberry filling. I bought my dried roses in a kitchen store but I have seen them also in pharmacies or tea shops. If you can’t find dried roses to make the tea in the first place, you can substitute it by using a little rosewater. But be careful as rosewater has a much more intense flavor than the brewed tea as the flavor is much more concentrated. Using rose tea to flavor the strawberry filling gives you just a hint of rose and it is very subtle, so if you like rose flavor feel free to add some additional rosewater to the tea. You are free to make it as strong or weak as you like.
The little tarts will turn out just firm enough to cut them and they hold their shape and just sweet enough without being too sweet. The strawberries really are the hero in those little tarts and I hope you (your mum) will like them 🙂
- 280g Flour
- 50g Icing Sugar
- 225g Butter, cold and cut in cubes
- 6 Tsp Water, cold
- 1 Tsp Lemon Juice
- 500g Strawberries, cut in pieces
- 100ml Water
- 1 Tbsp Dried Roses
- 120g Sugar
- 2 Tsp Lemon Juice
- 1 Tsp Vanilla Paste
- 30g Starch
- Additional: 1 Tsp Rose Water
- Start by sifting the flour and icing sugar together in a bowl
- Add the cubes of cold butter and either by hand or using a kitchen machine quickly knead in the butter until you get small crumbles
- Add the water and lemon juice and quickly bring the dough together, don't overwork it!
- Wrap it in clingfilm and chill it for one hour in the fridge
- Bring some water to the boil and measure out 100ml of hot water. Add a tablespoon of dried roses and let it brew for 5 minutes. Strain the tea trough a sieve and use for the filling.
- Mix all the ingredients for the filling in a bowl
- Over very low heat bring the ingredients to a gentle simmer until just starting to thicken and remove from heat.
- Additional: Add some rose water for a more intense flavor of roses.
- Cut the dough in four pieces and divide those again in two
- Roll out each piece of dough to a circle
- Slightly flour the small tartelette forms and add one circle of dough per tartelette form, push the dough firmly into the form.
- Divide the strawberry and rose filling into the tartelette forms
- Cut out little hearts from the four remaining dough circles and lay them on top of the strawberry filling
- Use a little egg wash to firmly attach the bottom and top dough together and brush the top of the tartelettes also with a little egg wash
- Bake in a 200°C oven for 20-25 minutes until golden brown and the filling is bubbling.
- Let them cool completely on a wire rack until removing them from the form and enjoy them!