Tylko 500 g truskawek! Zrobiłam je na rodzinny obiad i dzieci zapomniały o telefonach

Buttery Tartlets with Plenty of Strawberry Filling 🍓✨ Tender pastry, fragrant homemade jam, and a beautiful floral top—these cookies look like they’re from a bakery but are made with simple ingredients. There’s really a lot of fruity filling inside, which is why kids love them! Ingredients for 9 buttery strawberry tartlets: Strawberry filling: 🔺 500 g strawberries 🔺 juice of 1/2 lemon 🔺 70 g sugar 🔺 20 g cornstarch 🔺 100 ml water Shortcrust pastry: 🔺 130 g soft butter 🔺 a pinch of salt 🔺 1 teaspoon vanilla sugar 🔺 60 g powdered sugar 🔺 1 egg 🔺 250 g flour 🔺 1/2 teaspoon baking powder Preparation: First, make the filling. Put the strawberries in a pot, add lemon juice and sugar. Simmer for about 5 minutes until the fruit releases juice and softens. Mix the cornstarch with water, pour into the strawberries, and cook for another 2 minutes, stirring constantly. Set aside to cool. In a bowl, mix the soft butter with a pinch of salt, vanilla sugar, and powdered sugar. Add the egg, then gradually add the flour mixed with baking powder. Knead into a soft, non-sticky dough. Roll out the dough to about 5 mm thick and cut out 9 flower shapes the size of your tartlet molds. Gather the remaining dough, divide into 9 portions, and form balls. Place them in the molds, press down to create indentations, and smooth the edges. It’s a good idea to dust the molds with flour beforehand to prevent sticking. Fill the tartlets generously with the strawberry filling and cover with the previously cut flower shapes. Bake at 180°C (350°F) for about 25 minutes. After baking, cool in the molds, then remove and dust with powdered sugar. It’s easiest to store them in paper liners—this way you can take out one tartlet at a time while keeping the rest neatly arranged. Enjoy! 🍓 Thank you for watching and happy baking! Chapters: 00:00 Welcome to the channel 00:03 Strawberries for the filling 00:18 Sugar and simmering the fruit 00:34 Cornstarch mixed with water 00:49 Thickening the strawberry jam 01:11 Cooling the filling 01:22 Preparing the shortcrust pastry 01:48 Adding the egg 02:03 Flour and baking powder 02:57 Rolling out the dough 03:27 Cutting out flower shapes 03:42 Dividing the remaining dough 04:14 Placing dough in the molds 04:26 Forming indentations 05:26 Filling with strawberry jam 05:52 Covering with dough flowers 06:06 Baking 06:28 Powdered sugar 06:52 Cross-section showing plenty of strawberry filling