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Ingredients
    Pastry Dough

  • 1 ½ cups gluten-free flour of choice

  • 1 ½ tablespoons C&H® Dark Brown Sugar
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 3 to 5 tablespoons ice water
  • 2 tablespoons melted butter

    Strawberry Filling

  • 1 cup diced, fresh strawberries

  • 2 tablespoons C&H® Light Brown Sugar
  • 1 teaspoon cornstarch

    Glaze

  • 2 to 3 tablespoons strawberry juice (from the mashed strawberries)

  • 1 cup C&H® Powdered Sugar

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Instructions
Prep Time: 20 minutes / Cook Time: 20 minutes / Yields: 6
Pastry Dough
Step 1

In a medium bowl, whisk together flour, sugar and salt.

Step 2

Using a stand mixer with the paddle attachment, a pastry blender or your hands, add butter and combine; dough will appear very crumbly at this stage!

Step 3

Measuring one tablespoon of water at a time, mix to form dough, form into a ball and wrap the dough in plastic wrap. Chill for 30 minutes.

Step 4

Remove chilled dough from refrigerator. Cut dough in half. Place one half in between two pieces of parchment paper and roll out to ¼” thickness. Cut 6 rectangles with rectangular-shaped cookie cutter. Repeat for second dough ball.

Strawberry Filling
Step 1

Add diced strawberries to a bowl. Mash with a fork and drain out any excess liquid. Reserve juice to use for glaze. Sprinkle berries with sugar and cornstarch; stir.

Assembly
Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 2

Brush 6 dough rectangles with melted butter. Place 1 teaspoon berry filling onto the middle of each. Cover with remaining dough rectangles. Press edges together using the tines of a fork. Poke the top of each tart with a fork to create vent openings.

Step 3

Bake 20 to 25 minutes. Cool completely.

Glaze
Step 1

In a small bowl, mix reserved strawberry juice with powdered sugar and stir until smooth. Add additional juice or water if glaze is too thick.

Step 2

Spoon glaze over the top of each tart. Smooth with back of spoon. Let dry completely.

Step 3

Store tarts in an airtight container for up to one week.

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