Strawberry tart

Strawberry tart

Always a winner with everyone, especially when using sweet-tasting British strawberries

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 50 mins - plus chilling

Method

  1. To make the pastry, rub the flour and butter together (or whizz in a food processor), then mix in the sugar. Add the egg yolks and mix until you have a dough - you might need to add a splash of cold water if the mix is dry. Knead briefly until smooth, then wrap and chill for 15 minutes.
  2. Heat the oven to 190C/fan 170C/gas 5. Lightly butter a 24cm tart tin. Roll out the pastry (use a bit of flour to stop it sticking) and use to line the tart tin, then chill again for 25 minutes. Line the base of the pastry with baking paper and beans and bake for 15 minutes. Reduce the heat to 150C/fan 130C/gas 2 and bake for a further 10 minutes, then remove the baking paper and beans and cook for 10 minutes more.
  3. Leave the pastry to cool a little, then remove from the tin and transfer to a serving plate. When it's totally cold, spread the mascarpone or clotted cream over the flan base. Melt the jelly crystals in 175ml hot water, cool and, when it starts to thicken, add the strawberries and carefully mix to coat them. Put the jelly-coated strawberries upright in a single layer in the case and spoon in enough jelly to cover and leave to set.

Recipe from olive magazine, August 2005.

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Latest comments and suggestions

  • Binder photo Phanette

    25 June 2008

    Phanette commented on this recipe

    Any strawberry tart recipes without the jelly? Really don't like jelly!

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  • Binder photo Phanette

    25 June 2008

    Phanette commented on this recipe

    Any strawberry tart recipes without the jelly?

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  • Binder photo Alessandra

    27 June 2008

    Alessandra commented on this recipe

    Hi Phanette, you can make the same tart using a custard instead of mascarpone, cover with strawberries and sprinkle with icing sugar (just before serving).

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  • Binder photo Vic

    09 August 2008

    Vic rated and commented on this recipe

    5 stars

    After picking rather too many strawberries and raspberries at the local farm I decided to try out this recipe as it requires a lot strawberries. I was unable to obtain clotted cream or mascarpone so instead used extra thick double cream. The pastry was possibly the best I have ever made and the cream worked ok. Not sure if the taste was the correct one intented but... I used strawberries, raspberries and redcurrants for the topping which worked beautifully. Next time I may use quick set jelly as I was quite impatient with the normal jelly. Excellent tart overall. :)

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  • Binder photo Ami

    22 June 2010

    Ami commented on this recipe

    Instead of making the pastry fresh, can i buy ready made pastry, if so which one?

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  • Binder photo AntonDG

    05 July 2010

    AntonDG rated this recipe

    4 stars

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  • Binder photo simpy3

    10 December 2010

    simpy3 commented on this recipe

    Ami, for this tart you would need a sweet pastry.

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  • Binder photo Will

    25 May 2011

    Will commented on this recipe

    Could someone please explain what the beans are, referred to in the method?

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  • Binder photo Reena

    28 May 2011

    Reena commented on this recipe

    Hey Will, The beans referred to are baking beans. You can buy them in supermarkets and they basically act as a weight when baking blind. They just stop your pastry base from rising when you cook it. You could go out and buy them but I just use dried chickpeas or rice, any dried beans woud work.... Happy baking :)

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  • Binder photo Suki

    21 June 2011

    Suki rated and commented on this recipe

    4 stars

    Lovely Recipe. The pastry turned out nicely, though for my tastes a bit sweet and I would use less sugar next time. The Mascarpone and strawberry combo was fantastic. I also used normal gelatin as my strawberries were fresh picked and deliciously sweet. I find strawberry jelly can also taste a bit artificial. I'll definitely make this one again

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  • Binder photo MrsJoWoo

    29 June 2012

    MrsJoWoo commented on this recipe

    Is there a difference between jelly crystals and jelly cubes? The recipe doesn't specify what type of jelly so I was wondering if I have the right thing.

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  • Binder photo Julie_Raco

    25 May 2013

    Julie_Raco commented on this recipe

    The recipe was fine but I spooned some strawberry jam over the strawberries instead of the jelly|

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 50 mins - plus chilling

Ingredients

  • 200g plain flour
  • 100g butter
  • 100g golden caster sugar
  • 2 egg yolks
  • 100g mascarpone or clotted cream
  • ½ packet strawberry jelly
  • 500g small strawberries , hulled, or halve large ones
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