Mary Berry’s Strawberry Tarts are made with a ready-to-bake pie crust, heavy cream, confectioners’ sugar, vanilla extract, fresh strawberries, and redcurrant jelly. This easy Strawberry Tarts recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6 people.
This Strawberry Tarts Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Strawberry Tarts Ingredients:
- 1 (15 oz/425g) ready-to-bake pie crust
- ¾ cup (6 oz/180ml) heavy cream
- 1 level tbsp confectioners’ sugar
- ½ tsp vanilla extract
- 12 oz (350g) strawberries, hulled and each cut into 3 slices
- 3 tbsp redcurrant jelly
How To Make Mary Berry Strawberry Tarts?
- Prepare the Tart Tins: You will need six 3-inch loose-bottomed fluted mini tart tins.
- Roll the Pastry: Unroll the pastry onto a lightly floured surface and roll it to a slightly thinner thickness. Stamp out 6 circles using a 5-inch round cutter and line the tart tins. Prick the bases and sides with a fork, then chill for about 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C) or 350°F (180°C) for convection ovens.
- Blind Bake the Tarts: Line each tart with a small piece of baking paper, weigh down with pie weights, and bake in the preheated oven for 10 minutes.
- Finish Baking: Remove the baking paper and pie weights, then bake the tarts for an additional 5 minutes, until they turn pale golden and crisp.
- Cool the Tarts: Remove the tarts from the oven and let them cool on a wire rack.
Recipe Tips:
- Chill the Dough: Keep the pastry-lined tart tins in the fridge for at least 30 minutes to stop the crust from shrinking.
- Use Weights: When baking the tarts, place pie weights on the dough to keep it flat.
- Let It Cool: Make sure the tart shells are completely cool before adding the filling to keep the cream from melting.
- Slice Evenly: Cut the strawberries evenly so they sit nicely on the tarts.
- Add Jelly Glaze: Warm up the redcurrant jelly and brush it on the strawberries for a shiny, polished look.
What To Serve With Strawberry Tarts?
This crispy Strawberry Tarts pairs well with whipped cream, vanilla ice cream, fresh mint leaves, or a dusting of powdered sugar. It can also be served alongside a fresh fruit salad, a drizzle of chocolate sauce, lemon curd, or a cup of tea for a delicious dessert.
How To Store Leftovers Strawberry Tarts?
- Refrigerate: First, let the leftover Strawberry Tarts cool to room temperature. Once cooled, place them in an airtight container and refrigerate. They will stay fresh for up to 2 days.
- Freeze: If you want to freeze the tarts, let them cool completely first. Place the tarts in a single layer in a freezer-safe container and freeze for up to 1 month. To serve, thaw them in the refrigerator overnight.
Mary Berry Strawberry Tarts Nutrition Facts
Serving Size: 1 tart (120g)
- Calories: 312
- Total Fat: 19g
- Saturated Fat: 7.9g
- Cholesterol: 0mg
- Sodium: 55mg
- Potassium: 105mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Try More Mary Berry Recipe:
Mary Berry Strawberry Tarts
Description
Mary Berry’s Strawberry Tarts are made with a ready-to-bake pie crust, heavy cream, confectioners’ sugar, vanilla extract, fresh strawberries, and redcurrant jelly. This easy Strawberry Tarts recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Tart Tins: You will need six 3-inch loose-bottomed fluted mini tart tins.
- Roll the Pastry: Unroll the pastry onto a lightly floured surface and roll it to a slightly thinner thickness. Stamp out 6 circles using a 5-inch round cutter and line the tart tins. Prick the bases and sides with a fork, then chill for about 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C) or 350°F (180°C) for convection ovens.
- Blind Bake the Tarts: Line each tart with a small piece of baking paper, weigh down with pie weights, and bake in the preheated oven for 10 minutes.
- Finish Baking: Remove the baking paper and pie weights, then bake the tarts for an additional 5 minutes, until they turn pale golden and crisp.
- Cool the Tarts: Remove the tarts from the oven and let them cool on a wire rack.
Notes
- Chill the Dough: Keep the pastry-lined tart tins in the fridge for at least 30 minutes to stop the crust from shrinking.
- Use Weights: When baking the tarts, place pie weights on the dough to keep it flat.
- Let It Cool: Make sure the tart shells are completely cool before adding the filling to keep the cream from melting.
- Slice Evenly: Cut the strawberries evenly so they sit nicely on the tarts.
- Add Jelly Glaze: Warm up the redcurrant jelly and brush it on the strawberries for a shiny, polished look.