Who doesn't love a Strawberry Tart? They are a quintessential part of summer.
Fresh strawberries, a sweet glaze, fresh crème patissèrie, all encased in a crisp shortcrust pastry case.
I've used May Berry's recipe but tweaked it a little by using shop bought pastry as I had it in, but you could bake your own if you wish.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Take the pastry out of the fridge 30mns beforehand.
Preheat the oven to 200°C/180°C fan/Gas 6.
Wash, hull and slice the strawberries in half
You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins.
(You can get these from Amazon or Lakeland).
Baking Paper- Cut out 8 discs big enough to to cover the pastry and stop it from burning.
Roll out the pastry.
Cut out eight discs of pastry, slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork.
Place the baking paper over the pastry, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins.
For the filling, Add the mascarpone and cream into a bowl, along with the icing sugar and vanilla extract.
Whisk by hand until slightly thickened. Spoon some of the filling into each of the cold tartlet cases and level the top.
Arrange the slices of strawberry on top of each filled tartlet.
To make the glaze:-
Place a small saucepan over low heat.
Add the jam and let it begin to melt,
Add the lemon juice,
Stir until the lumps in the jam have all disappeared and the mixture is easily spreadable.
Take off the heat and allow to cool slightly.
Pour a few spoonfuls of glaze over the strawberries.
Chill in the fridge for 10 minutes, then carefully remove from the tins to serve.
Perfect for an afternoon tea, or just with a cuppa.
Easy swaps:-
Strawberries for any berry.
Mascarpone for cream cheese.(add more icing sugar to sweeten)
Strawberry jam for any jam.
Tips: When lining the tartlet tins with the pastry, be sure not to stretch the pastry, or it will shrink back on cooking. Handle gently and ease the excess pastry from around the edges into the sides and lip of the tin.
Tip:-
Can be made completely up to 4 hours ahead.
The tartlet cases can be baked up to a day ahead.
Freeze:
The tartlet cases freeze well.
If you want to make the pastry from scratch:-
175g plain flour, plus extra for dusting
2 tbsp icing sugar
100g cold butter, cubed
1 egg, beaten
place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and beat until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes.
Sprinkle a work surface with flour and roll out the chilled dough until fairly thin – about the thickness of a £1 coin.
Ingredients
Directions
Prep:-
Take the pastry out of the fridge 30mns beforehand.
Preheat the oven to 200°C/180°C fan/Gas 6.
Wash, hull and slice the strawberries in half
You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins.
(You can get these from Amazon or Lakeland).
Baking Paper- Cut out 8 discs big enough to to cover the pastry and stop it from burning.
Roll out the pastry.
Cut out eight discs of pastry, slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork.
Place the baking paper over the pastry, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins.
For the filling, Add the mascarpone and cream into a bowl, along with the icing sugar and vanilla extract.
Whisk by hand until slightly thickened. Spoon some of the filling into each of the cold tartlet cases and level the top.
Arrange the slices of strawberry on top of each filled tartlet.
To make the glaze:-
Place a small saucepan over low heat.
Add the jam and let it begin to melt,
Add the lemon juice,
Stir until the lumps in the jam have all disappeared and the mixture is easily spreadable.
Take off the heat and allow to cool slightly.
Pour a few spoonfuls of glaze over the strawberries.
Chill in the fridge for 10 minutes, then carefully remove from the tins to serve.
Perfect for an afternoon tea, or just with a cuppa.
Easy swaps:-
Strawberries for any berry.
Mascarpone for cream cheese.(add more icing sugar to sweeten)
Strawberry jam for any jam.
Tips: When lining the tartlet tins with the pastry, be sure not to stretch the pastry, or it will shrink back on cooking. Handle gently and ease the excess pastry from around the edges into the sides and lip of the tin.
Tip:-
Can be made completely up to 4 hours ahead.
The tartlet cases can be baked up to a day ahead.
Freeze:
The tartlet cases freeze well.
If you want to make the pastry from scratch:-
175g plain flour, plus extra for dusting
2 tbsp icing sugar
100g cold butter, cubed
1 egg, beaten
place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and beat until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes.
Sprinkle a work surface with flour and roll out the chilled dough until fairly thin – about the thickness of a £1 coin.