Summary:

Strawberry-pineapple tartlets is a lacto ovo vegetarian hor d'oeuvre. For $1.19 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 310 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires lemon juice, strawberries, vanilla bean, and butter. With a spoonacular score of 20%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Creamy Pineapple Tartlets, Mini Pineapple Tartlets, and Coconut Tartlets with Poached Pineapple and Mascarpone Cream.

Dietary Info:

Ingredients:

• 2 cups flour - N/A
• 0.25 cup sugar - N/A
• 0.75 teaspoon coarse salt - N/A
• 8 ounces butter - N/A
• 0.25 cup ice water - N/A
• 0.5 pineapple - N/A
• 1.5 cups strawberries - N/A
• 0.25 cup light-brown sugar - N/A
• 0.25 cup granulated sugar - N/A
• 1 vanilla bean - N/A
• 2 tablespoons lemon juice - N/A
• 0.5 cup rum - N/A

Instructions:

1. Combine flour, sugar, and salt in a large bowl.
2. Add butter and combine until mixture resembles coarse meal.
3. Add ice water and mix until mixture just begins to hold together.
4. Shape dough into one disk. Wrap in plastic, and refrigerate for at least an hour or up to three days (or freeze for up to 1 month; thaw in refrigerator before using).
5. Divide crostata dough into 12 parts. Pat each part into a muffin cup in a muffin tin. Trim excess dough.
6. Combine excess dough into a single mass and flatten into a rectangle between two sheets of plastic wrap. Freeze tin and excess dough until firm, about 30 minutes.