Wednesday, August 19, 2020

Strawberry Tartlets recipe from author @DarylWoodGerber

From Daryl:  Has anyone felt off lately? I sure have.  With the pandemic and now, in California, the heat! I'm feeling almost tipsy and ready to lie down and deep breathe.  Write? A book? What's that?  Maybe my work in progress is adding to my confusion. Here's my work desk right now. A mess. Well, not a complete mess. I straightened it for the photo.  LOL 

So my other excuse...

If you checked out this blog earlier, there was a recipe and there were photos, but there was NO post from me. Hmm, you probably thought to yourself, Daryl forgot.  And I did. Except I checked yesterday and saw the thing was "scheduled," which meant I'd written a blog.

But I hadn't. You see, we've been having issues (at least I have) with our new blog format. The last time I posted, it decided to post on the wrong day.  Oops - go fix.  Then this time, it wouldn't take a date at all.  I left it for a day feeling it was probably persnickety. Oops - wrong. Then I went back and it accepted the date, so I pressed publish. 

Except I hadn't finished.  And my brain thought I had. My brain is often wrong. Stupid brain. Stupid internet.

I apologize for not having a post earlier. I'm feeling off. And hot. And bothered. And I need to find my sense of humor.  Maybe a pie will help me over the hump. How about you? How are you feeling?


Strawberry Tarts


Serves 2


Graham cracker crust


4-6 whole graham crackers

3 tablespoons unsalted butter, melted

1/4 teaspoon kosher salt


Strawberry Filling


1 1/2 cups strawberries, hulled and slice in small slices

3 tablespoons granulated sugar

1 tablespoon cornstarch

Pinch kosher salt

1/4 cup water

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla extract

1/3 cup cold heavy cream

2 tablespoons powdered sugar


Heat oven to 375 degrees.


Make the crust:


Place the graham crackers in a food processor (I used gluten-free by Pamela’s).

Pulse until finely ground - makes about 1/2 cup. Drizzle in the melted butter and add salt and pulse again until evenly moist.


Pour the crumbs into 2 small tart pans. Spread mixture evenly over the bottom and up the sides. Use a dry 1/2-cup measuring cup to compact the crumbs evenly.


Bake until the crust is set, about 10 minutes. Remove from oven.


To make the pie filling: place the strawberries in a large bowl.


In a small saucepan, whisk together the sugar, cornstarch and salt. Stir in the water until smooth. Place the pan over medium-high heat and cook, stirring, until the mixture bubbles and thickens to a very stiff gel, 3-4 minutes. Remove from heat and stir in the lemon juice and vanilla.


Pour the gel over the berries and, using a spatula, fold the berries with the gel until fully coated.  The berries might break down a bit. That’s okay.  Spoon the strawberry filling into the cooled tart shells, mounding if necessary.


Smooth the top of the berries and let tarts cool while you whip the cream. 


Using an electric mixer, beat the cream and powdered sugar in a bowl until stiff peaks form. Pile the whipped cream on the tarts and transfer them to the refrigerator and chill at least two hours, but preferably overnight, to set.  (Yes, you can use premade whipped cream, if desired, but only put on when serving, not for the chilling; it’ll turn to mush.)


You may also make the pie crusts ahead and wrap in plastic wrap and keep at room temperature for up to 2 days.




You can read all about the first Fairy Garden Mystery 
and order it on a variety of sites via my website HERE
Plus I've posted a few pictures of my fairy gardens and I've included some trailers,
a PDF of where I buy some of my fairy garden supplies, and more.

Don't forget to order the 9th book in the  
Cookbook Nook Mystery series,  
in trade paperback and e-book.
You can read all about it and order it on a variety sites via my website, HERE

And here is my latest Aspen Adams novel of suspense. 
Order FAN MAIL, the second in series, trade paperback and e-book: HERE

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  1. Feeling off? Yeah, since March... But pie always helps, Daryl! In fact, I have peaches I got to make a pie out of, and of course I'm going to search the archives here first for a recipe.

    1. Peaches! I love peaches. Going to the farmers market to get some today.

  2. Yes! This is a variation on our all time favorite blueberry pie: Prebaked crust, raw blueberries, glaze, and whipped cream.

    1. Yum, Libby. I'll have to try with blueberries.

    2. Wild Maine blueberries (those tiny delicious morsles) are the best, but regular ones aren't half bad, either.

  3. Looks yummy! Yes, I've been feeling "off" lately, too, and noticed I've written the wrong dates several times in the past few days or was it weeks?! Weather was unmercifully hot, then we had big rain storms, now it's in the low 90's this week. Last night hubby brought home a Boston Cream Cake with strawberries and there's enough left for the 5 of us to have more tonight. It's not even 2pm here but I'm so tired I feel a nap coming on.

    1. Lynn, sounds like time for cake to me! I didn't know you could have Boston Cream Cake with berries. Must try. Hope your nap was good.