The strawberry season hasn’t yet ended and... I had only baked myself a small cake on my name day, so I told myself... ’Why not?’.

You will need the following ingredients, in addition to the tartlet moulds, for the 

CRUST

150g flour

70g (melted and cooled) butter /oil also goes – I used flaxseed oil/

1 egg yolk

10g vanilla sugar

1 tbsp vinegar

2 tbsp water

a pinch of salt

CREAM

1 egg

165ml milk

60g sugar

25g flour

a dash of vanilla extract

+butter/oil and flour -> baking moulds

+at least 15-16 large strawberries

All these make 8 tartlets. J

I made the dough based on this recipe and I split it into 8. I used flaxseed oil instead of butter. Bake the mini crusts for 20 minutes, in the preheated oven, at 160⁰C. To keep the crusts thin, I used baking beans.

To make the cream, beat the egg and the sugar. Add the flour and mix very well. Pour the mix into the milk boiling with the vanilla extract. Continue to mix until you see bubbles forming. Pour the cream into the mini crusts (I took them out of the moulds first).  

Let them cool a bit and place them in the fridge.

Marcel’s suggestion was to place the strawberries (cleaned and cut into slices) onto the tartlets right before serving. They were fresher this way.

There is so much versatility offered by the various crust and cream recipes, combined with nature’s gifts to us!

THE CRUST

150g flour

70g (melted and cooled) butter

1 yolk

1 sachet vanilla sugar

1 tbsp of vinegar

2 tbsp of water

a pinch of salt

+2 tbsp of semolina

+butter and flour -> your baking pan

THE FILLING

3 quinces

1 apple

100ml water

50g sugar

30g butter

cinnamon

Here’s a very quick and tasty pie for the end of fall/beginning of winter and for all those who still have quinces. J

Make the crust based on this recipe. Sprinkle the semolina onto the crust, to absorb the juice of the fruit pieces.

To make the filling, clean the quinces and the apple and cut them into cubes. Pour them into a pan, together with the water, sugar, and cinnamon, and place it on low-medium heat. Let the butter melt slowly on top of all the ingredients.

After the mix boils, the water level drops, and the fruit pieces are caramelised, you can transfer them to the crust.

Bake in the preheated oven, at 170ºC, for 15 minutes.  

One slice won’t be enough.

CRUST

150g flour

70g butter (melted and cooled)

1 egg yolk

1 vanilla sugar sachet

1 tbsp vinegar

2 tbsp water

a bit of salt

FILLING

250g mascarpone

50g whipping cream

10g sugar

40ml condensed milk

+butter and flour -> your baking pan

+14-15 fresh figs

Well, I am still baking classically, using many types of ingredients, especially as, at the end of August (summer), we drove to Sviniţa to buy fresh figs. The largest fig farm in Romania is located there. They may be small but they’re so flavourful!

You can bake the crust using the recipe found here.

I wished to prepare a creamy filling. In my opinion, mascarpone and figs go well together.

If you love whipped cream more, remove the condensed milk from the recipe, replacing it with some extra 100g of whipping cream. Use 35g of sugar for the entire amount of whipping cream.

For the initial filling, add the whipped cream to the mixed mascarpone and then the condensed milk.

Pour the filling over the crust after you let the crust cool a bit.

Place the washed figs cut in half over the tart. Let it sit in the fridge.

I served each slice cold, in a summer mood! ☼