Ingredients:

  • 2 ½ cups All-Purpose Flour (300g)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Salt
  • 1 cup (226g) Unsalted Butter, very cold and cubed
  • ½ cup Ice Water
  • 1 large egg beaten with 1 tablespoon water (for Egg Wash)
  • 3 cups Fresh or Frozen Strawberries (hulled/chopped)
  • ½ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 ½ tablespoons Cornstarch
  • Pinch of Salt (for filling)
  • 1 ½ cups Powdered Sugar (for glaze)
  • 3–4 tablespoons Milk or Heavy Cream (for glaze)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Prepare the Strawberry Filling: Combine strawberries, ½ cup sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat. Whisk cornstarch into 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering berries, whisking constantly, and cook until the mixture thickens significantly. Remove from heat, stir in a pinch of salt, and transfer to a shallow dish to cool completely.
  2. Make the Pastry Dough: Pulse flour, 2 tablespoons sugar, and 1 teaspoon salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized chunks remaining. Gradually stream in the ice water while pulsing until the dough just comes together. Turn dough onto plastic wrap, shape into two flat discs, wrap tightly, and chill for a minimum of 30 minutes.
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one chilled disc of dough into a large rectangle, about ⅛ inch (3mm) thick. Cut out 8 uniform rectangles. Repeat with the second disc, yielding 16 total rectangles.
  4. Assemble the Tarts: Place 8 rectangles on the prepared sheets. Brush edges lightly with egg wash. Spoon about 2 tablespoons of cooled strawberry filling onto the center of each bottom rectangle, leaving a generous 1-inch border clean.
  5. Top the filled rectangles with the remaining 8 dough rectangles. Gently press the edges together to seal completely, then firmly crimp the edges using the tines of a fork to ensure a tight seal. Brush the tops evenly with the remaining egg wash. Use a sharp knife to cut 3-4 small vents (slits) into the top of each tart.
  6. Bake for 18–22 minutes, rotating halfway, until the pastry is deeply golden brown and puffed. Let cool on a wire rack until just warm.
  7. Make the Vanilla Glaze: Whisk together powdered sugar, vanilla extract, and 3-4 tablespoons of milk until smooth and pourable. Drizzle generously over the warm tarts and add optional sprinkles immediately. Allow the glaze to set completely before serving.