Strawberry tarts are a super simple, fresh fruit treat which are very popular in Scotland. Make the tartlet shells ahead of time and assemble just before you want to serve them: perfection!
Originally published July 16, 2012.
When I lived in Scotland and we’d go to the bakery, (which was a rare treat as my mother usually baked everything). My choice was almost always strawberry tarts, as they were my absolute favorite!
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In Britain, almost every bakery or tea room makes and sells strawberry tarts. (Truly, these should be called strawberry tartlets, but for some reason, they are known as strawberry tarts.)
However, they don’t seem to be popular in the US, which is why I make my own.
If you have the pastry shells on hand, they are a snap to put together as a last minute treat, or a perfect, light dessert to top off a summer meal. Naturally, one could make a large pie/tart shell and just make a large strawberry tart. This version is much easier and less labor intensive, but much messier when serving (they both taste marvelous, though!)
You may also enjoy this frozen strawberry and cream dessert!
Everyone seems to love these little beauties, because honestly, how can you go wrong with strawberries and cream?
recipe by Christina Conte
makes about 24
- 1/2 Quick and Easy pie pastry (recipe here -full recipe will make about 48 tarts)
- hulled, washed and dried strawberries, preferably all relatively similar in size
- fresh whipped cream (no added sugar to make them as they do in the UK)
- Marie’s Strawberry glaze (I’ve added the link so you can see the product, but try to find it in your store)
Make the tartlet shells
Roll out the pastry to about 1/8″ thick and cut a little larger than the mold or tin you will use. Gently press the pastry into the mold.
Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
Bake at 375° for 10 to 12 minutes or until slightly golden brown.
These can be kept in a tin for a week, and filled just prior to serving.
Assemble the strawberry tarts
Fill the base with the whipped cream.
Please, for the love of all things holy, USE REAL CREAM! Why make these beautiful pastries if you’re going to ruin them by using some chemical laden “whipped topping”? It doesn’t even have a real name, how can it be any good? And don’t use the spray stuff in the can either; that doesn’t taste the same as freshly whipped, real cream, either.
Finally, coat the strawberry (strawberries) with glaze.
Ta dah! That’s all there is to making strawberry tarts!
I’m happy that Marie’s makes theirs with real sugar instead of corn syrup.
If you are wondering, I’ve tried to make my own glaze and it tasted terrible, so this is one thing that I do buy instead of making homemade. (If you don’t want to use the Marie’s glaze or can’t find it, you can heat some redcurrant jelly and top the strawberries with that.)
Making larger tartlet shells? Add more strawberries.
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- 1/2 Quick and Easy pie pastry (full recipe on my site will make about 48 tarts)
- 24 large strawberries, , hulled, washed and dried, preferably all relatively similar in size
- 8 oz whipping cream, whipped
- 1/2 tub Marie's Strawberry glaze (no corn syrup in this glaze)
- Roll out the pastry to about 1/8" thick and cut a little larger than the mold or tin you will use.
- Gently press the pastry into the mold.
- Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
- Bake at 375° for 10 to 12 minutes or until slightly golden brown.
- These can be kept in a tin for a week, and filled just prior to serving.
- To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
- Next, coat the strawberries with glaze.
- Serve immediately or keep in fridge until ready to serve.
Amount Per Serving:Calories: 288 Total Fat: 13g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 40g Fiber: 0g Sugar: 0g Protein: 3g
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