Strawberry/peach-tarts with dito-salad

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These tarts are best served with vanilla ice-cream and with the marinated salad of strawberry and peach. The spicy salad could also be served on its own.

Preparation time: 20 min
Cooking time: 15 min

Serves: 4-5

Dietary guidance: v 


1/2 kg fresh strawberries
you can do this with berries that have gone a bit 'dull' or are about to be thrown out.
1 large peach
300 g puff paste (smördeg)
some flour
dried, ground ginger
elderflowerjuice (or use a fruity type of liquor maybe?)

extra for salad:
2 stems of fresh basil
1/3 cup balsamic vineagar
2 pinches of fruit-juice (I used elderflower ;)
1 tbsp ground rose pepper
other spices to taste (use your creativity!)


roll out the paste to a thin layer; use the extra flour for this. cut into 12 pieces, 10-15 cm square. place these in a muffin-tray or something similar; small cups maybe?
trim the strawberries and cut into slices; but 2-3 berries in each muffin-pit; that should use half the amount of berries. cut the peach in half and slice one half into small pieces to go on top of the strawberries in the tarts. sprinkle over ginger, a few pinches of sugar and liqour. then fold the paste over the berries and close the tarts. bake in oven, 200 degrees, for 15 min.
cut the rest of the strawberries and peach into small slices; place in a wide bowl or tray. chop basil and throw in, add vineagar, juice, pepper and other spices and mix well. spread evenly and let it sit in the fridge a couple of hours before serving.
if you wanna serve the tarts fresh out of the oven; then make the salad a couple of hours earlier.
serve tarts luke-warm with ice-cream and cold salad.

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