<http://schema.org/articleBody>
"Late spring strawberries taste best when treated simply. Dipping them into whipped cream is enough for me, but a springtime strawberry tart is even nicer. Here are a few simple steps to turn a classic dessert into a modern sweet: 1. Make them small: Individual tarts feel more special than big ones. Roll the rough into a \u00BC-inch-thick sheet and cut into 4-inch rounds. We used a large biscuit cutter to get these perfect rounds.   2. Bake until crisp: Traditional British shortbread doughs are usually baked until just cooked and barely golden. We prefer the rich flavor of golden brown dough here, which takes about 15 minutes in the oven, but you can pull them out at 12 minutes if you prefer less color. 3. Top with cream: Swirl freshly whipped cream on top. Fold in confectioners&amp;#039; sugar to get your preferred level of sweetness and add a dash of vanilla extract or a sprinkling of lemon zest if you&amp;#039;d like to flavor your cream. 4. Decorate with strawberries: Strawberries taste even sweeter at room tempertaure, so keep them out of the fridge while you&amp;#039;re making the crusts, then arrange them in any way you&amp;#039;d like. 5. Make it shine: To give the berries an elegant glossy appeal, mix 1 tablespoon strawberry jam with 1 tablespoon hot water and brush over the berries.   To see how we come up with desserts like this, come visit the test kitchen on a Good Housekeeping Research Institute Tour. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/how-to/a23809/how-to-make-strawberry-tarts/?src=shelter_footer>