Strawberry Pastry Tarts

 

Ingredients:

1  (16-ounce) container fresh 

strawberries, hulled and sliced

 3⁄4 cup granulated sugar

1⁄4  cup honey

 1  tablespoon whole milk

 2  (14.1-ounce) packages 

refrigerated piecrusts

Royal Icing (recipe follows)

Garnish: sanding sugar

How to Make:

1. In a large skillet, bring strawberries, granulated sugar, honey, and milk to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer for 30 minutes, using a potato masher to gently crush berries as mixture simmers. Remove from heat, and let cool completely.
2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. 
3. On a lightly floured surface, unroll all piecrusts. Cut 4 (4x3-inch) rectangles from each crust. Spoon 1 tablespoon strawberry fi lling in center of half of pastry pieces. Cover with remaining pastry pieces, and crimp edges with a fork to seal. Cut 2 small vents in top of crust to release steam. Place on prepared pans. 
4. Bake until golden brown, 25 to 30 minutes. Let cool completely. Spread Royal Icing onto tarts, and immediately sprinkle with sanding sugar, if desired. Let stand until icing is dry, about 1 hour.

Royal Icing

Makes 3 cups

 1⁄4  cup cold water

 3  tablespoons meringue powder

 2  cups confectioners’ sugar

1. In a medium bowl, whisk together 

¼ cup cold water and meringue powder 

until foamy. Whisk in confectioners’ 

sugar until smooth. Use immediately.