Valentine Berry Cutie Pies

February being the month of love and all, I have my mind very much on baking treats for the man in my life over these next couple of weeks.  If I had children here or grands I would be baking them for them also.  Alas I do not, so the Toddster is the one who benefits the most from my desire to bake all things pertaining to love.

I do like to spoil him from time to time.

It’s not all pasta and chocolate which he just cannot bear is not fond of . . .  I do try to cook to please him now and again, and if I am being honest . . .  most of the time.  They do say that the way to a man’s heart is through his stomach!

These little strawberry tarts are fabulously easy and look so impressive when done. Especially if you use my method of lining the tins, which I borrowed from my friend Julie when she was a PC consultant.  It works really well with all sorts of things . . .  cookie doughs, pastry, etc.  (You haven’t lived until you have made little chocolate chip cookie dough tartlettes filled with dulce de leche and topped with a dab of chocolate buttercream.  Scrummo!)

Anyways, I digress.

Little strawberry tarts. Butter pastry. Sweet strawberry, jam and lime filling. Topped with a cute little heart.

The Toddster loves them! (with some squirtie cream) I am thinking though that a bit of clotted cream would also not go amiss . . .  these also go very well for tea parties.  Just sayin’ 

*Valentine Berry Cutie Pies*
Makes 24 mini muffin sized pies
Printable Recipe

Dainty delicious little pies, perfect for a little tete a tete with the one you love.

butter for buttering the pan
12 ounces strawberries
2 tsp cornflour
2 TBS strawberry jam
the finely grated zest of 2 limes (I use my microplane fine grater)
1 pound of all butter pastry, or ready made sweet shortcrust pastry, chilled
a little plain flour for dusting

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter a 24 section mini muffin tin (pampered chef makes one) or two 12 hole mini muffin pans. Set aside.

Roughly chop the strawberries. Put them in a mixing bowl and then gently stir in the cornflour, jam and lime zest.

This is how I do it: I pinch off walnut sized pieces of dough. Roll into balls and then press the balls into the muffin tins with my Pampered Chef Pastry press thingie, but you could also use the end of a rolling pin, or wooden spoon, floured, or in a real pinch, your thumbs.) Fill each little shell with a bit of the strawberry mixture. Roll out the remaining pastry to 1/4 inch thickness. Cut into little shapes as you wish. (I cut mine into hearts) Place one shape on top of each tart.

Bake for 15 minutes, or until golden brown. Allow to cool in the tins for about 10 minutes before loosening with the tip of a knife and transferring to a wire rack to finish cooling completely.

If desired dust with some icing sugar to serve. (I forgot to do this before I took the pictures!) Share them with your honeybun.

No Mitzie . . . I’m afraid they are not good for little dog’s waistlines . . . no matter how cute the little dog may be.

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The English Kitchen
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