Sunday, September 18, 2016

Weekend Cooking: Mini strawberry tarts

I am feeling very pleased with myself today! I did something today that I have never done before which is make a version of jam,  and it turned out amazing. A-MAZE-ING!!

One of the things that I do quite regularly when I am feeling relatively strong mentally in relation to eating properly is spend time looking through cookbooks and magazines, specifically the ones that are for weight loss or have a focus on being diabetic friendly. Often I am looking at the recipes and seeing all the same ones I have thought I might try but every now and again a new one jumps out. In this case, it not only jumped out but I also got a hankering to actually make it and make it soon. This recipe comes from the September/October 2015 issue of Diabetic Living.

The only problem was that when I did go to make the recipe I realised that I didn't buy enough strawberries and I didn't have any lime so in the end I had to improvise a little. So instead of using all strawberries I used half strawberries and half blueberries, and I used juice from a lemon I just picked off the tree.  And oops!! I also used the puff pastry I had in the freezer rather than shortcrust pasty. Only just realised this!

The other issue I had is that I have only got a mini muffin tin and a muffin tin, not the patty cake/small cup cake tin mentioned so my pastry cases were a bit littler. I think next time I am going to use bigger circles from the pastry so that I can get a more gently curved larger pastry cases. And I will be doing it again. I think I will be making these to take to work for morning tea in a couple of week's time.

The jam is actually so good, not only did I use it for this recipe, but we also had it on pancakes this morning, served with vanilla flavoured greek yoghurt. I am also thinking it will taste really good stirred through oats or through yoghurt for breakfast. The last week I have been having roasted rhubarb with oats or yoghurt. This week, it will be this jam. Luckily, there is a lot left over.

Mini strawberry tarts

1 sheet 25% reduced fat shortcrust pastry
1 1/2 Tbspn vanilla bean yoghurt, to serve

Quick strawberry jam

375g strawberries, chopped
3/4 cup Equal Spoonful (sugar replacement)
80ml (1/3 cup) water
Freshly squeezed juice of 1 large lime

To make quick strawberry jam, put strawberry, Equal Spoonful, water and lime juice in a medium saucepan. Cover and bring to a simmer over a high heat. Cook, covered, for 5 minutes. Remove lid and reduce heat to medium. Cook for 20 minutes or until mixture has reduced and thickened to a jam-like consistency. Transfer to a bowl and set aside to cool for 30 minutes.

Meanwhile, preheat oven to 180C (fan-forced). Lay pastry sheet on a flat surface. Using a 6.5cm round cutter, cut 12 rounds from pastry sheet, discarding excess pastry. Use rounds to line 12.30ml (1 1/2 Tbspn) patty pans. Prick bases using a fork. Refrigerate for 15 minutes, to chill. Add to oven and bake for 10-12 minutes or until pastry is golden brown. Transfer to a wire rack to cook for 10 minutes.

To serve, spoon strawberry jam evenly between pastry cases. Top each tart with 1/2 tspn of the vanilla bean yoghurt. Serve.

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  1. YOur treats say SPRING! Rhubarb and strawberries! I like the look of those tarts and the jam does look easy. I'm going to try to remember to pick up a copy of that magazine this week -- I noticed that they sell it at the grocery store. I wonder if the American version is the same as yous. (and, yes, I noticed the date of the issue you are showing here)

  2. Those hold be great as a snack at work or a dessert. Great improvising.
    I see from your sidebar you are reading the Passage. I loved that trilogy and recently finished City of Mirrors. When you are done we can discuss! I put my reviews on a book blog (Novel Meals on Wordpress) and can't wait to hear what you think of the books when you are finished.

  3. Yum! Just hearing the words "strawberry tart" makes me happy. Homemade jam. Mmmmmm. I love puff pastry so was glad to see you used that instead of actual shortcrust. I'm thinking your jam would make good mini danishes too.

  4. Sounds like your bit of improv worked out great. What good cooking's all about!