Prepare the Filling: Mix the chopped strawberries with lemon juice, zest, and sugar. Cook on the stovetop until the ingredients combine and the mixture is gooey. This will take about 5 minutes. Cool the mixture at room temp or in the fridge before you start your assembly line.
Assemble the Tarts: Cut the puff pastry into rectangles and spoon the cooled strawberry mixture onto one half. Cover with another rectangle and seal the edges with a fork.
Bake to Perfection: Brush a small amount of heavy cream on the tops of each tarte and bake in a preheated 425 degree oven until the pastry is golden brown and flaky. All ovens are different so keep an eye out to ensure these lil’ babies don’t burn!
Finish with Icing: Once cooled, drizzle with a homemade icing made from icing sugar, milk, and vanilla extract. I like to add just a bit of my strawberry filling for that pink hue. Top with rainbow sprinkles for that classic touch.
