Fill your flaky pastry with one of two combinations: refreshing strawberry, or chocolate hazelnut and banana.
- step-by-step directions
- For the Strawberry Filling:
- 2 pounds Strawberries (hulled)
- 1 tablespoon cornstarch
- 1 Lemon (zest and juice)
- 3 cups granulated sugar
- 2 teaspoons salt
- For the Pastry Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 sticks unsalted butter (cut into cubes)
- 1 large egg
- 2 tablespoons evaporated milk
- 1 egg plus 1 tablespoon cream
- For the Chocolate Hazelnut and Banana Filling:
- 2 ripe bananas (cut in half crosswise)
- 1 cup chocolate hazelnut spread
- 1 tablespoon flakey sea salt
- For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon water
- 1 tablespoon lemon juice
- For the strawberry filling: Pulse the strawberries in a food processor until the size of peas. In a small bowl, whisk to combine the cornstarch with the lemon juice. In a heavy bottomed pot, add the strawberries, sugar, lemon zest, cornstarch mixture and salt. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 45 minutes, stirring frequently, until the jam is bright red and the consistency is thick. Set aside to cool.
- For the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the butter and work in with your fingers, until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. In a medium bowl, whisk the egg and evaporated milk together and stir them into the dough, mixing just until everything comes together. Form into a ball. Divide the dough in half and shape each half into a smooth rectangle, about 3×5 inches (this can keep wrapped in the freezer if you're not using all the dough at once). Place one rectangle on a lightly floured work surface, and roll it out into a large rectangle (about 9" x 12") and about 1/8″ thick. Repeat with the second piece of dough.
- Cut each piece of dough into thirds to form nine 3″ x 4″ rectangles. Beat the additional egg and cream and brush it over the 9 rectangles. This will be the “inside” of the tart; the egg is to help glue the top on.
- Place a heaping tablespoon of strawberry filling into the center of each rectangle, keeping the 1/2-inch perimeter around it free of filling. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Use the tines of a fork to crimp the edges. Brush tops with the egg wash. Repeat with remaining tarts.
- For the chocolate hazelnut-banana filling: Cut the bananas crosswise and then into lengthwise slices about 1/4-inch thick. Put the chocolate spread into a piping bag (or zip-top bag) and pipe about 1-2 tablespoons of the chocolate on to each base rectangle. Sprinkle with a large pinch of flaky salt. Press 2 banana pieces on top of the chocolate and then top with another rectangle of dough. Press down firmly, sealing the dough on all sides. Use a fork to crimp the edges. Gently place the tarts on a parchment-lined baking sheet. Prick the top of each tart multiple times with a fork.
- Refrigerate the tarts for 30 minutes.
- Preheat toaster oven or oven to 350°F.
- Remove the tarts from the refrigerator. Place them in the oven to bake for 20 to 25 minutes, until light golden brown. Remove to a cooling rack.
- Combine confectioner’s sugar, lemon juice & water. Drizzle over tarts and serve.
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