Mini Strawberry Tarts
Servings 12 tarts
Ingredients
- One cup sliced fresh strawberries
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- One box refrigerated pie crust note: Mr. 10 used about 1.5 crusts, so you could actually add more strawberries and make a few more mini tarts here, if desired
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees. Slice strawberries, then mix them with sugar and cinnamon and set aside.
- Cut out twelve circles of pie dough using the rim of a drinking glass, then press each circle into one cup of a mini muffin tin. (You don't need to grease the tins.)
- Fill each cup with sugary strawberries. Cut out decorative shapes or strips from your leftover dough to top each mini tart.
- Beat egg and milk together in a small bowl and brush the top crusts of each mini tart with the egg wash. Bake at 375 degrees for 16 minutes, or until golden brown.
- Let tarts cool for a few minutes, then run a butter knife around the edge of each tart to easily pop them out of the muffin tin. Enjoy!
Notes
Mr. 10 used a mini star veggie cutter and a kitten cookie cutter to make the shapes atop his mini tarts, but you could use whatever cookie cutters you have on hand, or just make a little lattice crust with strips of dough.