Ree Drummond’s Mini Strawberry Tarts | The Pioneer Woman | Food Network

Ree’s mini tarts are the perfect treat for any occasion! While Ree uses strawberry preserves, make this recipe your own with chocolate hazelnut spread or your favorite fruit jam. You could even make a s’mores version with chocolate chips, marshmallows and graham crackers!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Mini Strawberry Tarts
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 2 hr 15 min (includes cooling time)
Active: 35 min
Yield: 12 tarts

Ingredients

One 14-ounce box store-bought pie crust (2 crusts)
1 large egg, beaten
One 13-ounce jar strawberry preserves
1 1/2 cups powdered sugar
2 tablespoons heavy cream
Rainbow sprinkles, for topping

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
Lay the two pie crusts on a clean surface, overlapping them by 3 inches.

With a rolling pin, roll back and forth over just the center of the dough to bind the pieces together, making the pastry an even thickness. Roll out the whole thing and trim into a 10-by-18-inch rectangle.

Cut the dough into twenty-four 2-by-3-inch rectangles. Brush half of the rectangles with the beaten egg.

Add 1 teaspoon preserves to the middle of each of the rectangles that have been egg washed (reserve 1 tablespoon preserves for the glaze). Place the remaining rectangles over the preserves, crimping the edges with a fork to seal. Gently press the tops to distribute the preserves evenly and transfer to the prepared sheet pan.

Brush the tops with the remaining egg wash and bake until barely golden, 20 to 25 minutes. Set aside to cool, 20 minutes.

To make the glaze, sift the powdered sugar into a large bowl. Add the cream and reserved tablespoon preserves, then mix until smooth.

Spoon the glaze over the tarts and top with the sprinkles.

Let the glaze set for 1 hour before serving.

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Ree Drummond’s Mini Strawberry Tarts | The Pioneer Woman | Food Network

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