The days are getting warmer and warmer and the fresh summer produce is in the market. I bought a beautiful pint of organic strawberries today at the Grants Pass Grower’s Market, our town’s local farmer’s market. Being that Grants Pass is in the middle of an agriculturally rich area on the edge of the Applegate Valley full of farms and orchards, (this is where Harry & David’s pear orchards are located), the farmer’s markets here are especially wonderful.

I wanted to make a dessert with my strawberries that wasn’t your usual pie or tart even though those are always a good bet. Looking for something different however I came up this puff pastry and strawberry recipe and decided to give it a go. It was simple and could easily be assembled in the morning, refrigerated and then baked just before or after dinner. The individual servings is nice because you can heat them up again at a later date if they aren’t all eaten right away. They taste much like a breakfast pastry and the strawberries hold up their shape so you can see the wonderful fruit that you are eating. They are sweet but not cloyingly and I added a little crumbled almond paste to the middle of each one before baking which added a nice nutty flavor. Here’s my strawberry dessert:

Individual Strawberry Tarts

Recipe From: Pillsbury

Prep Time: 15 mins

Bake Time: 20 mins

Makes: 4 individual tarts

Ingredients:

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
• 1 egg
• 1 tbsp. water
• 1/4 cup strawberry jam
• 1 tsp. balsamic vinegar
• 1 cup large fresh strawberry cut into quarters
• 1/4 tsp. cracked black pepper
• Whipped cream or vanilla ice cream

Directions:

1. Heat the oven to 400°F. Unfold the thawed pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Place the pastry squares onto a baking sheet.

2. Beat the egg and water in a small bowl with a fork.

3. Stir the jam and vinegar in a medium bowl with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup strawberry mixture in the center of each pastry square. Fold the pastry corners over the filling to the center and twist the points firmly to seal. Brush the pastries with the egg mixture.

4. Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with whipped cream or ice cream, if desired.