Strawberry Tartlets Recipe

Try this Strawberry Tartlets Recipe for the perfect summer treat.


| May 2013



The Artist The Cook Cover

“The Artist, the Cook, and the Gardener,” by Maryjo Koch, is full of brightly-colored artwork and photographs of delicious recipes inspired by the seasons.

Cover Courtesy Andrews McMeel Publishing

The Artist, the Cook, and the Gardener (Andrews McMeel Publishing, 2013) is a lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening. Divided into four chapters and inspired by the seasons, artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. The excerpt below comes from the section “Sweets: The Fall Garden.”  

You can buy this book from the GRIT store: The Artist, the Cook, and the Gardener.

More from The Artist, the Cook, and the Gardener:

Caesar Salad Recipe with Lemon-Grilled Chicken 

Strawberry Tartlets Recipe

When we paint strawberries, I gather the berries from the garden along with some of the leaves and blossoms.  We grow plump strawberries and also have several Alpine strawberry plants, which bear smaller fruit with an intense fragrance and flavor. Our soil is perfect for growing these beautiful, little berries. I mulch the plants with pine needles that I gather from the base of our large Ponderosa pine tree. Berries love pine or oak mulch at their feet; it keeps their soil acidic, cool, and moist.

These strawberry tartlets are simple to make and the pastry shells can be prepared up to two days ahead. If you don’t have 12 little tartlet pans, use the number you have and make the tartlet shells in batches. I like to serve two tartlets per person.

Makes 12 (3-inch) tartlets; serves 6. 





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