- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F; line large baking sheet with parchment paper. In small saucepan over medium heat, cook strawberries, sugar, cornstarch and lemon juice, stirring constantly, until mixture has thickened, and strawberries are softened, 3 to 4 minutes. Remove from heat; set aside.
On floured work surface, roll out dough to 10- x 18-inch rectangle. Using pizza cutter or paring knife, cut excess dough, if necessary, then separate dough into twelve 3- x 5-inch rectangles. Place 6 dough rectangles 1-inch apart on prepared baking sheet; spread each with about 2 tbsp of reserved strawberry filling, leaving 1/2-inch border. Place remaining dough rectangles on top of filled rectangles. Using fork, press firmly around edges to seal dough. Bake until golden brown, about 30 minutes. Let cool completely, at least 30 minutes.
In small bowl, whisk together icing sugar and milk until smooth; spread over cooled pastry tarts and sprinkle with rainbow sprinkles. Let stand until glaze is set, about 10 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.)
Nutritional facts Per serving: about
- Calories 515
- Total fat 21 g
- Saturated fat 8 g
- Cholesterol 0 mg
- Sodium 345 mg
- Total carbohydrate 78 g
- Fibre 2 g
- Sugars 32 g
- Protein 3 g
- Iron 1 mg
