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Strawberry Knotweed Toaster Tarts

Strawberry Knotweed Toaster Tarts recipe from Forage & Feast by Chrissy Tracey.

Brace yourself for some serious nostalgia! These strawberry knotweed tarts are a grown-up version of those fruit-flavored treats you popped in the toaster as a kid. This recipe lets knotweed shine in all its glory, as sweet strawberries and bitter knotweed come together to create a magical flavor. What I like best about this recipe is that once you get the tart dough just right, you can let your imagination run wild with ideas for different fillings. Reheat leftover tarts for a warm treat throughout the week. The leftover filling also goes great on toast!

Strawberry Knotweed Toaster Tarts recipe from Forage & Feast by Chrissy Tracey.

Strawberry Knotweed Toaster Tarts

Chrissy Tracey
Course Breakfast, Snack
Cuisine American
Servings 8 -10 servings


  • 2 sterilized 8-ounce mason jars


For Jam Filling:

  • 1-1/2 cups strawberries, hulled and quartered
  • 1 cup peeled Japanese knotweed, sliced in small chunks
  • 2 cups pure cane sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For Tart Dough:

  • 1-1/3 cups all-purpose flour, plus more for the work surface
  • 1/2 cup confectioners’ sugar
  • 1/4 cup cornstarch 
  • 1/2 teaspoon vanilla bean powder, or 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon baking powder 
  • 1/8 teaspoon baking soda 
  • 1/8 teaspoon sea salt 
  • 1/4 cup plant-based butter (such as Country Crock avocado oil) or dairy butter, cold and cut into small pieces, plus 2 tablespoons, melted
  • 2 tablespoons vegetable oil
  • 2 tablespoons plant-based heavy whipping cream (such as Silk) or dairy heavy whipping cream
  • 1/4 cup ice water

For Basting Glaze:

  • 1 tablespoon maple syrup
  • 1 tablespoon plant-based milk (such as Oatly) or dairy milk

For Tart Icing:

  • 1-1/2 cups confectioners’ sugar
  • 1/4 cup plant-based heavy whipping cream (such as Silk) or dairy heavy whipping cream
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • Crushed freeze-dried strawberries or candy sprinkles for decorating


  • To make the filling: In a medium saucepan over medium heat, combine the strawberries, knotweed, cane sugar, lemon juice, and vanilla and stir to incorporate. When the filling starts to boil, turn the heat to medium-low, and cook, stirring occasionally, until thickened, 45 minutes to 1 hour.
  • Transfer the filling to the sterilized mason jars, screw the lids on tightly, and let cool to room temperature. The jam will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
  • To make the dough: Meanwhile, in a large bowl, combine the flour, confectioners’ sugar, cornstarch, vanilla bean powder (if using), cinnamon, baking powder, baking soda, and sea salt and whisk thoroughly. Using your hands, work the cold butter into the dry ingredients until the dough is crumbly and moist. Slowly work in the vegetable oil, then the heavy cream (and vanilla extract, if using). On a lightly floured work surface, knead the dough for 3 minutes; it will start out slightly crumbly, so add the ice water, 1 tablespoon at a time, until it is no longer falling apart and forms a cohesive ball. Divide the dough in half, and form each half into a disk. Wrap each disk in plastic wrap, and refrigerate for at least 30 minutes, or up to 24 hours.
  • Preheat the oven to 350°F.
  • On a lightly floured work surface, roll out one of the dough disks into an 8-inch square, ¼ inch thick. Cut the square into three equal rectangles, and then cut each rectangle in half crosswise; a total of nine rectangles. Repeat with the other disk.
  • Brush nine pieces of dough with the melted butter. Spread 1 tablespoon of filling across each buttered rectangle, leaving a ¼-inch border. Place an unbuttered rectangle of dough on top of a jam-filled one. Using your fingers, seal the edges and then crimp with a fork. Using a pastry cutter or knife, trim any excess dough. Using the fork, pierce the top of each tart once in the center. Transfer the tarts to a baking sheet and let rest in the refrigerator for 15 minutes.
  • To make the glaze: Meanwhile, in a small bowl, stir together the maple syrup and milk. Set aside.
  • To make the icing: In a medium bowl, combine the confectioners’ sugar, heavy cream, lemon juice, and vanilla and whisk until smooth and runny. Set aside.
  • Using a pastry brush, brush the glaze across the top of each tart. This will make the tarts appear shiny after baking.
  • Bake the tarts until golden, about 22 minutes. Transfer to a wire rack and let cool completely. Using a knife or a spoon, spread icing over each tart and decorate with freeze-dried strawberries or sprinkles.
  • Store the tarts, in an airtight container, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.


Forage & Feast by Chrissy Tracey (© 2024). Published by Ten Speed Press.Recipe reprinted with permission from Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook by Chrissy Tracey (Ten Speed Press, 2024).  
Keyword Butter, Candy sprinkles, Chrissy Tracey, Cinnamon, Confectioners’ sugar, Cornstarch, Flour, Forage & Feast, Heavy whipping cream, Japanese knotweed, Lemon Juice, Maple syrup, Milk, Strawberries, Sugar, Vanilla extract

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