1 package puff pastry, thawed
1 lb strawberries
Optional: sweetened whipped cream or vanilla ice cream
- Heat oven to 400°F. Line a baking sheet with parchment paper or a silicone pad.
- Wash and dry the strawberries. Thinly slice or chop them.
- Lightly flour a work surface and lay out the puff pastry. Lightly sprinkle a little flour on top of the pastry. Roll the pastry out to about a 16 inch square. Cut the square into 16 smaller squares using a chef knife or a bench scraper. Place the squares on the baking sheet at least 1/2 inch apart. You might have to do this in batches or use 2 baking pans.
- Divide the strawberries equally into little piles in the middle of each square. Sprinkle strawberries generously with cane sugar and bake about 22 minutes or until the pastry is puffed and golden brown. Serve tarts warm or at room temperature with vanilla ice cream or whipped cream.