All you need to make these easy strawberry tarts are a few simple ingredients – they are the most delicious Summer treat!
I’ve been buying strawberries like crazy lately. As soon as they come into season, I’m drawn to them like bees to a honeypot. I adore them.
I picked up a special offer two packs for the price of one in my local supermarket not expecting much, but they were wonderful.
They were so close to the home grown strawberries I remember as a child – which sadly is a pretty rare thing.
We ate most of them straight out of the packet, but I’ve been craving a strawberry tart for some time now.
But then who wouldn’t? Just look at them.
This is a very simple recipe, but it’s absolutely perfect.
Whenever I make these, they disappear in the blink of an eye.
In the Summertime, strawberry tarts can be seen all over bakeries in Scotland. This is my homespun version of them!
(scroll to the bottom of the post for printable recipe card)
For the sweet pastry:
- Butter, preferably salted
- Icing Sugar (also known as Confectioner’s Sugar in the USA)
- 1 medium egg
- Plain flour
- Freshly whipped cream
- Fresh, ripe strawberries
- bottled strawberry sauce or strawberry tart “jelly”
- You’ll need a non stick tart tin – I use a 12 hole tartlet tin and get 16 small tarts from this recipe.
Tips for making these strawberry tarts
When a recipe has just a handful of ingredients, you really need to make sure that you use the best quality ingredients you can get your hands on.
I definitely wouldn’t recommend using fake squirty cream from a can – real cream all the way!
To make these tarts as close to the ones they sell in bakeries all over Scotland in the Summer, you really need bottled strawberry sauce. This is also known as “strawberry tart jelly” and is sometimes sold in Delis. You can also buy it online.
I have tried to make the sauce myself, but to be honest it just isn’t the same. I’ve also tried to make this recipe as simple as possible and boiling down vast quantities of strawberries, sugar and arrowroot is not my idea of simple!
If you can’t get hold of any bottled strawberry sauce, then you can use redcurrant jelly as a glaze. Simply simmer 5-6 tablespoons of the jelly with the same amount of water, stirring well until smooth and slightly syrupy.
Leave to cool before spooning over the strawberry tarts.
If you don’t want to make your own pastry, then absolutely feel free to use ready made tart shells. BUT this particular sweet pastry recipe is so good, I highly recommend you give it a try at least once.
want to see more recipes featuring strawberries?
got any questions?
If you have any questions about this recipe or need any help, just ask! Leave a comment below or contact me on Instagram.
- FOR THE PASTRY:
- 125g salted butter, at room temperature
- 75g icing sugar
- 1 medium egg
- 1/4 tsp vanilla extract
- 250g plain flour
- 350ml double (heavy) cream
- 16 fresh strawberries
- FOR THE GLAZE:
- Small bottle ready made strawberry sauce
- Place the butter and icing sugar in a large bowl. Beat together until the mixture is soft and well combined. (You don't need to cream the butter and sugar together as if you were making a cake.
- Beat in the egg and vanilla extract, then fold in the flour, being as gentle as possible. You don't want to overwork the mixture or your pastry will be tough.
- Work the mixture into a ball. Wrap the dough in cling film and rest in the fridge for around an hour.
- When you're ready to make the pastry cases, roll out on a sheet of cling film or a very lightly floured surface. Using a fluted cutter, cut out shapes the same size as your tart tin.
- Line your tart tin with the pastry. Prick the base of the pastry all over with a fork. This will stop the pastry from puffing up during baking.
- Chill the pastry cases for about 15-20 minutes. Preheat the oven to 180C/160Fan/Gas mark 4. Bake the pastry cases for about 10-12 minutes. They may need a couple of minutes more or less depending on your own oven, so start checking them after 10. They don't take long to go from lightly golden to dark brown!
- When the pastry cases look light golden and crisp, remove from the oven and leave in the tins for about 5-10 minutes before removing. Transfer to a wire rack to cool completely.
- When you're ready to assemble the strawberry tarts, whip the cream to soft peaks. Spoon the cream into the cold pastry cases, top with a hulled strawberry and pour over the strawberry sauce. Serve immediately.
If you can't find ready made strawberry sauce, you can make an alternative glaze by heating together 6 tablespoons of redcurrant jelly and water. Bring the mixture to a simmer, stirring all the time until smooth and glossy. Leave to cool before spooning over the strawberry tarts.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 55mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 2g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.