Strawberry and Coconut Tartlets for #BloggerCLUE

 strawberry tartlets

I was so excited for this month’s Blogger C.L.U.E theme, Berries. I almost always have my fridge and freezer stocked with some combination of berries so I knew this would be an awesome month to post. Thankfully here in Florida, we can get fresh berries year round, but as we head into the summer months they are even more abundant and luscious. 


For May’s Blogger C.L.U.E, I was paired with Lisa from Authentic Suburban Gourmet and oh my, were there ever some amazing recipes to choose from. From the Strawberry Rhubarb Sorbet, Raspberry Jam and Buttercream Cookies, Strawberries with Bourbon Brown Sugar Dip (HELLO! so many of my favorite things in one dish!), Strawberry Balsamic Ice Cream, and the Strawberry Lavender Jam to name just a few. I will need to make some of that jam soon! I have some lovely culinary lavender in my pantry begging to be used in such a scrumptious spread. With all those wonderful options, I knew it would be a win no matter what, but then I found the Strawberry and Coconut Tartlets and I knew that was IT! 


{Make sure you check out Authentic Suburban Gourmet for more than just berry recipes! Lisa has so many delicious recipes I’d love to try. The Bourbon Apricot Meatballs are calling my name.}


These Strawberry and Coconut Tartlets are SO easy and AMAZINGLY delectable! A little sweet and seemingly rich, yet so light. The thinly sliced strawberries melt in and taste like fresh, light jam mixed with the brown sugar is just the right amount of sweet. The puff pastry vessel can’t be beat. I can’t explain how excited I am to have found these. I am going to take them everywhere and share them with everyone this summer. For real. 





The ingredients are few and the preparation is so quick and easy! This will definitely be a go to dessert to pack for picnics, parties and to share at a champagne brunch. The only simple, minor switch I made from Lisa’s recipe was the brown sugar in place of the turbinado sugar. 

Strawberry and Coconut Tartlets
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1 sheet puff pastry
  2. Crème Fraiche
  3. Strawberries cut into small slices
  4. Butter
  5. Brown Sugar
  6. Coconut
  1. Take one sheet of puff pastry and thaw. Cut into 12 circles with a 2 inch round cookie cutter (or a glass if you don't have a round cookie cutter). Place onto a non-stick cookie sheet or use parchment paper to prevent sticking. Lightly spread a thin layer of crème Fraiche on each round of puff pastry. Top each one with 2 to 3 slices of strawberries depending on the size. Add a small pinch of butter onto the top of each one and sprinkle with the brown sugar and a small bit of coconut. Bake for 15 minutes at 400 degrees or until golden brown.
  2. Remove with spatula onto a rack to cool and enjoy!
  1. Tip: To get the center to stay relatively flat but have the edges rise, simply take a size slightly smaller than the cookie cutter you used to press down on the tartlet to lightly score which will help the puff pasty to rise around the edges.

I couldn’t find my 2″ cookie cutter so I just used a glass. It was a bit bigger than 2″ so I had to reform the dough to get my 12 discs, but it totally worked.  


 I cut the little pats of KerryGold Butter about the size of a peanut. 






Make sure you click through to see all the berry good blog posts from my Blogger C.L.U.E. buddies!  


What is your favorite berry to cook with?


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