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Strawberry Tartlets



Mouthwatering Strawberry Tartlets make the ideal warm weather dessert.

Makes 6 tarts



2 large (11 inch) or 3 small (8 inch) whole-grain tortillas (see note)
1/4 cup plus 1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
2 scant cups sliced strawberries
2 tablespoons strawberry preserves
2 teaspoons filtered or spring water, plus more as needed
6 spearmint sprigs or leaves



Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper. (If desired, you may lightly coat the parchment paper with vegan buttery spread to help keep tarts from sticking 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 second tortilla (see note).


Pour 1/4 cup of the maple syrup and all of the cinnamon into a small bowl and stir to combine.

Put a tortilla round on a flat plate. Thoroughly coat each side of the round with a thin layer of the maple syrup 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 bowl. Stir very gently to evenly coat. Arrange one-sixth of the strawberries on top of each tortilla round. Bake the tartlets for 20 to 30 minutes, or until edges of the tortillas are golden.

Meanwhile, put the strawberry preserves and water in small bowl and whisk to combine.


Remove the tarts from the oven and immediately spread one-sixth of the strawberry preserves over the top of each hot tart, using a pastry brush or the back of a spoon. Let cool for 5 minutes and then transfer the tarts to a cooling rack, using a large flat spatula. Top each tart with a spearmint sprig or leaf. Cool for 20 minutes and serve warm or at room temperature.


Chef’s Note: For a gluten free option, use brown rice tortillas.