Mary Berry Strawberry Tarts

You know when something looks so dainty and perfect, you assume it’ll be a faff to make? That was me with these strawberry tarts. All shiny glaze and neat rows of berries—surely a full day’s work, right?

Turns out, I was completely wrong. The first time I made these, I overfilled the pastry cases with cream (greedy) and my strawberries slid off like little red sleds. But second time around? Absolute triumph. Crisp tart shell, cloud-like vanilla cream, and strawberries so fresh they practically squeaked.

If you’ve ever stared at a pâtisserie window thinking, “I could never pull that off”—let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

Most recipes will tell you to just whip some cream and call it a day. But this one taught me the power of balance. The lightly sweetened cream isn’t just a filler—it lifts the strawberries without overpowering them. The redcurrant jelly glaze? It’s not just for looks. That tangy shine ties the whole thing together.

And using store-bought pastry? Honestly, it’s a time-saver that doesn’t compromise on texture—as long as you blind bake it properly. More on that in a sec.

INGREDIENTS + WHY THEY MATTER

• Ready-to-bake pie crust – Quick and reliable. I tried making my own once and, honestly, it made no difference in flavour but doubled the prep.
• Heavy cream – Needs to be cold and full-fat or it won’t whip right. Light cream = sad soup.
• Confectioners’ sugar – Dissolves smoothly into the cream. Granulated gave me a weird crunch once.
• Vanilla extract – Just half a teaspoon brings the whole cream to life.
• Strawberries – Go for firm, ripe ones. I made the mistake of using overripe berries once, and they just turned to mush under the glaze.
• Redcurrant jelly – Adds that essential tartness. I once swapped for raspberry jam—not a disaster, but far too sweet.

WANT TO CHANGE IT UP

• No redcurrant jelly: I’ve used apricot jam thinned with lemon juice in a pinch—still gives that glossy finish.
• Gluten-free: Use a GF shortcrust. Just be gentle—mine cracked on the first go until I added a tiny bit more chill time.
• Dairy-free: I tested with coconut cream. Works, but you’ll need to chill it overnight and whip it with care. Slightly looser texture.
• Fruit swap: Raspberries and blackberries work beautifully, but don’t overload—heavier fruits can sink the filling.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Strawberries slid off	Cream was too soft	Whip cream until firm peaks
Shells shrank	Didn’t chill pastry	Chill tart cases 30+ mins before baking
Glaze looked clumpy	Didn’t melt jelly fully	Gently warm and strain the jelly first

HOW TO MAKE MARY BERRY’S STRAWBERRY TARTS

1. Prep your tins – You’ll need six 3-inch loose-bottomed tart tins. I use my battered old metal ones—they crisp better than silicone.
2. Roll the pastry – Flour your surface lightly and roll the dough a smidge thinner. Cut out six 5-inch circles and press gently into the tins. Prick base and sides, then chill for 30 minutes.
3. Blind bake – Line each shell with parchment and fill with baking beans or rice. Bake at 200°C (180°C fan) for 10 minutes, then remove weights and bake 5 more until pale gold.
4. Cool completely – Let shells cool on a wire rack. Warm pastry plus cream equals disaster.
5. Make the filling – Whip cold cream, sugar, and vanilla until firm peaks form.
6. Assemble – Spoon or pipe cream into cooled tart shells. Arrange sliced strawberries on top.
7. Glaze – Melt redcurrant jelly gently, then brush over strawberries for a glossy finish.

TIPS FROM MY KITCHEN

• I use a piping bag to add the cream—it gives more control and avoids overfilling.
• Chill your mixing bowl and whisk before whipping cream—it speeds things up.
• If your pastry edges look too brown too fast, cover loosely with foil halfway through baking.
• For perfect strawberry slices, I use an egg slicer—yes, really.

STORAGE + SERVING

• Store in the fridge, uncovered or loosely covered, for up to 2 days (any longer and the base softens).
• Serve with a sprig of mint or a dusting of icing sugar. Lovely with Earl Grey or a splash of Prosecco.
• Freeze, Only the pastry cases freeze well. Once filled, they won’t hold up—trust me, I tried.

FAQs – REAL QUERY ANSWERS

Q: Can I make these ahead of time?
A: Yes, but assemble just before serving. You can prep the shells and cream 1 day ahead, then glaze and top fresh.

Q: Do I need to blind bake if using ready-made crust?
A: Absolutely. Skip it and you’ll end up with soggy bottoms (the dreaded kind).

Q: Can I use frozen strawberries?
A: I wouldn’t. They release too much water and make the cream runny. Fresh is best here.

Q: Is redcurrant jelly essential?
A: Not essential, but it makes a huge difference. Adds tang, gloss, and that bakery finish

Try More Mary Berry Recipe:

• Mary Berry Mini Bakewell Tarts
• Mary Berry Chocolate Cappuccino Tart
• Mary Berry Apple Tart