Take full advantage of the fruit of early summer with these beautiful Strawberry-Hazelnut Tartlets.
1 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup very finely chopped, toasted blanched hazelnuts, divided
1 cup salted butter, softened
1/2 cup confectioners’ sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 recipe Vanilla Bean Pastry Cream
(see Download for recipe)
3 cups (1/4-inch) sliced strawberries
1/3 cup red currant jelly, melted
Garnish: chopped hazelnuts
• Preheat oven to 325°.
• In a small bowl, combine flour, cornstarch, salt, and ½ cup hazelnuts, whisking well. Set aside.
• In a mixing bowl, combine butter, both sugars, and vanilla extract. Beat at high speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add flour mixture to butter mixture, beating at low speed until incorporated. Cover bowl, and refrigerate for 30 minutes.
• Sprinkle 1 teaspoon hazelnuts into bottoms of 10 (3¾-inch) round tartlet pans. Divide dough evenly among pans. Sprinkle dough evenly with remaining hazelnuts. Press dough evenly into bottoms and up sides of pans. Place on a rimmed baking sheet. Place in freezer for 15 minutes. Prick bottoms of tartlet shells with a fork.
• Bake for 10 minutes. If tartlet shells are puffy, prick bottoms with a fork again. Bake tartlet shells until light golden brown, approximately 10 minutes more. Let shells cool completely on wire racks. Remove from pans.
• Spoon 2 to 3 tablespoons Vanilla Bean Pastry Cream into each tartlet shell. Arrange strawberries in an overlapping spiral fashion to form a flower. Brush strawberries with melted jelly. Spoon a small amount of pastry cream into center of each tartlet.
• Garnish with chopped hazelnuts, if desired.
• Serve immediately.
MAKE-AHEAD TIP: Tartlet shells may be made in advance and stored in an airtight container in the freezer until needed. Thaw before using.