One large strawberry tart

Strawberry tart

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(7 ratings)

Prep: 35 mins Cook: 45 mins + chilling


Serves 12

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal377
  • fat22g
  • saturates13g
  • carbs39g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.2g
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  • 125g unsalted butter, softened slightly



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g icing sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g plain flour, plus extra for dusting
  • 100g strawberry jam
  • 500g strawberries, (small hulled, large sliced)



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 2 tbsp apricot jam

For the crème pâtissière

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 150ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 60g caster sugar
  • 3½ tbsp cornflour
  • 50g butter, cubed and softened



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.

  2. Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.

  3. Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool. 

  4. To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed. 

  5. Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries. 

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Comments, questions and tips

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Camilla Gibson (not verified)
28th Jun, 2020
This was lovely. Made the pastry the day before, and didn’t bother with the strawberry jam layer, also just spread the creme pat with a spoon, rather then piping. Still looked and tasted great, and was gone in a flash
26th Jun, 2020
Delicious! The pastry has just the right level of sweetness, the creme pat has the ideal consistency and flavour and the apricot jam subtly enhances the flavour and look of the strawberries. The only difficulty I had was figuring out how to artistically place the various sizes of strawberries I had. Will be making again for an afternoon tea party.
Kate Parker's picture
Kate Parker
22nd Jun, 2020
Made this for a summer barbecue, it was a big hit! I struggled with the pastry, it went very brown very quickly, so might cook on a lower heat if I make it again. Otherwise my only other comment would be to assemble as late as possible, as by the time it had sat in the fridge for a couple hours during the main course the water from the jam had started to make its way into the cream and it didn't look as appealing as when it was fresh. If you're transporting it elsewhere, perhaps bring the glaze separately and brush over just before serving.
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