Sweet Oregon Strawberry Tarts

Nothing is sweeter or more delicious than Oregon ruby red strawberries. The only downside to these little gems is their season is so short. When they come on, DON'T DILLY DALLY!

So that you will be ready for them, my friend and guest Gretchen from Portland's Woodlawn Coffee and Pastry, and I created a wonderfully simple tart recipe to wet your appetite for the fast approaching strawberry season.

Fresh Oregon Strawberry Tarts

Individual Strawberry Ricotta Tarts

Prep Time: 20 minutes 

Cooking Time: less than 10 minutes

Tart Shell Dough
1 ½ cups Bob’s Red Mill all purpose flour
¼ cup sugar
¼ tsp Diamond Kosher salt
4 ounces (1/2 stick) cold unsalted Tillamook butter cut into cubes
2 Tbls heavy cream
1 egg yolk

 

Place dry ingredients in a medium bowl. With fingers, pastry blender or mixer, work the butter into the dry mixture until it resembles coarse cornmeal. In a small bowl, whisk cream and yolk together and add to dry mixture. Work gently until just comes together and then form it into a disk. Refrigerate for 1 hour. Roll dough out to 1/8 inch thickness and cut into desired shape for tart shells.  We made circles about 3 inches in diameter and then froze them. When you are ready to bake the shells, preheat the oven to 350’ degrees. Place a muffin pan upside down on a baking sheet and place a circle of frozen dough on the top of each muffin mold. As it bakes it will hang over the edge to form a cup. Place in the preheated oven and bake 4 minutes. Check for doneness and bake approximately 4 to 6 more minutes. The shells are done when crisp, golden brown and shaped into a cup. Remove from oven and let cool a few minutes before carefully removing them and letting fully cool. Store in an airtight container until you are ready to fill them.  

Filling:
2 cups whole milk Sargento ricotta cheese
1 tsp. orange zest
2 Tbls. honey or sugar

In a small bowl, mix until combined. Taste and adjust with sweetener.  You can make this ahead and store covered in the refrigerator.

 

Strawberries:
Just before serving hull and halve 2 pints strawberries and toss with
1 Tbls. orange juice
2-4 Tbls. honey
about 15 torn leaves of mint (or basil)

To assemble: Place tart shells on a plate, fill halfway with ricotta mixture and top with berries. Serve and enjoy!

Combinations to experiment with:

• Sweetened whipped cream and berries or halved cherries
• Honey Greek yogurt and peaches, nectarines or apricots with honey and toasted nuts
• Lemon curd and blueberries
• Ice cream and fruit
• Coconut pudding, sliced banana, chocolate or caramel sauce