ABOUT THE RECIPE:
When fresh strawberries are in season, these mouthwatering Strawberry Tartlets make an ideal warm weather dessert. Using whole grain tortillas for the crust makes it easy and delicious!
Makes 6 Servings
INGREDIENTS:
- 1/4 to 1/2 teaspoon vegan buttery spread or extra-virgin olive oil (to coat pan, optional)
- 2 large (11-inch) or 3 small (8-inch) whole-grain tortillas (use gluten free if needed)
- 1/4 cup plus 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 2 scant cups sliced strawberries
- 2 tablespoons strawberry preserves
- 2 teaspoons water, plus more as needed
- 6 spearmint sprigs or leaves
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper. If desired, lightly coat the parchment paper with vegan buttery spread or olive oil, to help keep the tartlets from sticking to the parchment, after they are baked. Put a tortilla on a large cutting board. Cut two to three rounds out of the tortilla, using a 4-inch cookie cutter. Repeat with the remaining tortilla(s).
Pour 1/4 cup of the maple syrup and all of the cinnamon into a small bowl and stir to combine. Put a cut tortilla round on a flat plate. Thoroughly coat each side of the round with a thin layer of the maple syrup/cinnamon mixture using a pastry brush. Place the round on the prepared baking sheet. Continue with the rest of the rounds until they are all coated with a thin layer of the maple syrup mixture.
Put the strawberries and 1 tablespoon maple syrup in a medium-sized bowl. Stir very gently to evenly coat. Arrange one-sixth of the strawberries in a pleasing pattern on top of each tortilla round. Bake the tartlets for 20 to 30 minutes, or until edges of the tortillas are golden.
While the tartlets bake, put the strawberry preserves and water in a small bowl and whisk to combine.
Remove the tartlets from the oven and immediately spread about one-sixth of the strawberry preserves over the top of each hot tartlet, using a pastry brush or the back of a spoon. Let cool for 5 minutes and then carefully transfer the tartlets to a cooling rack, using a large flat spatula. Cool for 15 to 20 minutes, then top each tartlet with a fresh spearmint sprig or leaf. Serve warm or at room temperature.
Ingredients
Directions
ABOUT THE RECIPE:
When fresh strawberries are in season, these mouthwatering Strawberry Tartlets make an ideal warm weather dessert. Using whole grain tortillas for the crust makes it easy and delicious!
Makes 6 Servings
INGREDIENTS:
- 1/4 to 1/2 teaspoon vegan buttery spread or extra-virgin olive oil (to coat pan, optional)
- 2 large (11-inch) or 3 small (8-inch) whole-grain tortillas (use gluten free if needed)
- 1/4 cup plus 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 2 scant cups sliced strawberries
- 2 tablespoons strawberry preserves
- 2 teaspoons water, plus more as needed
- 6 spearmint sprigs or leaves
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper. If desired, lightly coat the parchment paper with vegan buttery spread or olive oil, to help keep the tartlets from sticking to the parchment, after they are baked. Put a tortilla on a large cutting board. Cut two to three rounds out of the tortilla, using a 4-inch cookie cutter. Repeat with the remaining tortilla(s).
Pour 1/4 cup of the maple syrup and all of the cinnamon into a small bowl and stir to combine. Put a cut tortilla round on a flat plate. Thoroughly coat each side of the round with a thin layer of the maple syrup/cinnamon mixture using a pastry brush. Place the round on the prepared baking sheet. Continue with the rest of the rounds until they are all coated with a thin layer of the maple syrup mixture.
Put the strawberries and 1 tablespoon maple syrup in a medium-sized bowl. Stir very gently to evenly coat. Arrange one-sixth of the strawberries in a pleasing pattern on top of each tortilla round. Bake the tartlets for 20 to 30 minutes, or until edges of the tortillas are golden.
While the tartlets bake, put the strawberry preserves and water in a small bowl and whisk to combine.
Remove the tartlets from the oven and immediately spread about one-sixth of the strawberry preserves over the top of each hot tartlet, using a pastry brush or the back of a spoon. Let cool for 5 minutes and then carefully transfer the tartlets to a cooling rack, using a large flat spatula. Cool for 15 to 20 minutes, then top each tartlet with a fresh spearmint sprig or leaf. Serve warm or at room temperature.