Strawberry Tarts (Scottish Style)
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?
I made a cross between a strawberry tart and pavlova in this Strawberry Dessert!
Strawberry Tarts
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)
special equipment: tartlet tray or tartlet tins (I used these 2.5″ 6.4cm tins)
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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Strawberry Tarts
Ingredients
- ½ recipe pie pastry (see NOTES for recipe- the full amount will make about 48 tarts)
- 24 large strawberries hulled, washed, and dried (preferably all relatively similar in size)
- 8 oz cream whipped
- ½ tub Marie's Strawberry glaze (no corn syrup in this glaze)
Instructions
- Roll out the pastry to about ⅛" 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℉/ 190℃ 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.
Notes
- Recipe for Quick and Easy Pie Pastry
- Note: 1 recipe yields 48 tartlet crusts, you only need half of this recipe for 24.
Nutrition
PIN FOR LATER
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These look delicious and perfect for a summer supper dessert after tennis with friends (very Wimbledon!)
These little tartlets are adorable! Are you still getting good strawberries out there? (Of course most of our strawberries come from California…) From what I’m seeing in the stores, we are past the season…
So easy to make and more importantly, sooooo yummy! I bought the tartlets tins on amazon and Marie’s glaze, thankfully, was available at my local market! What a delicious mini treat for dessert ( if can stop at just one…. or two of these wee beauties!). Thanks, Christina!
You say Marie’s glaze can be bought but which country are you in??? I love strawberry tarts
Hi Alexis, I’m in the US. Where are you?
These are so pretty! My husband and his family live in Britain – I’ll have to remember to ask if they love the strawberry tarts, too! (And if so … now I know how to make them for when my brother and his fam come to visit)!
Wonderful!
Yum! I love this pretty dessert!
:)
Oooooh, I saw these and thought immediately of the great little Strawberry tarts from my childhood in Scotland!! Although strawbs aren’t in season down here at the moment (they are available though, if you happen to like cardboard fruit) I was excited at the thought of getting my hands on a glaze recipe…………..ah well, the search continues!
I feel your pain, Lisa! Unfortunately, the glaze I made was so utterly tasteless that it put me right off. Marie’s used to use corn syrup, so I stopped buying it, but now it’s sugar, so using once in a while it won’t hurt. If I find a worthy glaze recipe, you’ll be the first to know! CC