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Strawberry Tartlets


2 3/4 cups cake flour
2 tablespoons sugar
3/4 cup margarine
1/2 cup ice water


2 cups fresh strawberries
3 tablespoons sugar
1 tablespoons plus 1 teaspoon cornstarch
1/4 cup water
1/3 cup apricot glaze (see note)
Fresh fruit (we used kiwi fruit slices)

For crust: Combine; cut in margarine in small pieces. Add enough to make dough. Chill until workable.

Roll out tart dough about 1/8 inch. thick. Cut out 32 circles slightly larger than 3-inch tartlet pans. Fit circles into lightly greased pans. Grease bottoms of a second set, and place on top of the dough; or insert circles of parchment paper and weight with dried beans.

Bake the tarts shells at 400 degrees for about 12 to 15 minutes, or until golden brown. On removing from the oven, brush insides with hot apricot glaze. While tart shells cool, make filling: Mash strawberries, then cook with sugar, bringing to a boil. Dissolve cornstarch in water. Stir into berries and cook until thickened slightly. Wash and section fresh fruit.

Cool, then fill each tartlet with 1 ounce of filling. Arrange fruit on tartlets, and brush with remaining glaze. Refrigerate until serving. Makes approximately 32 tartlets.

Note: Apricot glaze is available ready-to-use at specialty stores such as North Star Market in Richland.

Simple Treat Bakery

Sunday, May 30, 1999

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