Light, delicious, and a breeze to make-- a classic!
For four servings, you'll need:
+ pâte brisée, 1 1/2 batches
+ fresh strawberries, 1 quart
+ granulated sugar, 1/2 cup
+ balsamic vinegar, 1/2 cup
+ dry beans
Hull and quarter strawberries; set aside in a bowl. Add sugar and vinegar; stir, making sure each berry is covered. Cover bowl and leave in refrigerator for at least two hours.
After making dough and allowing it to chill for 30 minutes, preheat oven to 350 degrees F. Remove dough from refrigerator; roll out to a thickness of 1/8 inch. Using a 6-inch plate or bowl, cut dough into four circles and mold into large muffin tins. (You'll need less dough if you use a standard-sized muffin tin.) Using a fork, poke holes in the bottom of each shell. Line each shell with aluminum foil, fill with dry beans and bake for 20 minutes or until light brown.
Fill tartlet shells with strawberries. Enjoy!