Ingredients:

  • 3 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup + 2 tablespoons Unsalted Butter (very cold, cut into ½-inch cubes)
  • ½ cup to ¾ cup Ice Water
  • 1 teaspoon Apple Cider Vinegar
  • 3 cups Fresh or Frozen Strawberries (hulled and chopped)
  • ½ cup Granulated Sugar (for filling)
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 2 teaspoons Cornstarch
  • 2 tablespoons Cold Water (for slurry)
  • Pinch of Salt (for filling)
  • 1 large Egg (beaten with 1 tsp water for egg wash)
  • 1 ½ cups Powdered Icing Sugar
  • 3–4 tablespoons Milk or Cream (for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Combine dry pastry ingredients (flour, sugar, salt) in a food processor or large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Slowly drizzle in the ice water/vinegar mixture until the dough just barely comes together when squeezed. Divide dough in half, form into flat discs, wrap tightly, and chill for at least 1 hour.
  3. Combine strawberries, sugar, lemon juice, and salt in a saucepan. Cook over medium heat until berries break down (about 10 minutes). Stir in the cornstarch slurry and cook until the mixture thickens significantly.
  4. Remove filling from heat and transfer to a bowl. Cool completely before proceeding. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one dough disc into a rectangle about ⅛ inch thick. Cut 12 even rectangles (about 4x5 inches). Repeat with the second disc.
  6. Place 12 bottom rectangles onto the prepared sheets. Spoon 1 ½ to 2 tablespoons of cooled filling onto the centre of each bottom piece, leaving a clear border.
  7. Brush the edges of the filling perimeter with egg wash. Top carefully with the remaining 12 pastry rectangles. Crimp the edges firmly with a fork to seal well.
  8. Brush the tops lightly with remaining egg wash. Cut 3 small slits into the top of each tart to allow steam to escape.
  9. Bake for 18–20 minutes, rotating halfway, until the pastry is puffed and deeply golden brown. Let cool completely on a wire rack.
  10. Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle or spread the glaze over the cooled tarts. Allow the glaze to set before serving.