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    Strawberry Tartlets

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    Strawberry Tartlets

    Small, sweet and juicy, British strawberries are at their best over the next couple of months - and these little tarts show them off to perfection. Their cases can be made a day in advance, but are best filled on the day they are served so the pastry doesn't soften.

    • Vegetarian
    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 40 minutes, plus cooling 40 minutes

    Makes: 8


    • 375g pack dessert shortcrust pastry
    • 1 tbsp icing sugar
    • ½ tsp vanilla extract
    • 150ml crème fraîche
    • 250g strawberries, hulled
    • 4 tbsp Waitrose Redcurrant Jelly


    1. Preheat the oven to 200°C, gas mark 6. Thinly roll out the pastry on a lightly floured surface and cut out 8 rounds using a 10cm plain cutter. Press the pastry rounds into the sections of a deep muffin tin. Tear eight pieces of kitchen foil into 10cm squares and press one into each pastry shell. (This will stop the pastry shrinking during baking.)
    2. Bake for 10 minutes, then remove the foil and bake for a further 4-5 minutes until the pastry is lightly golden. As soon as they have cooled enough to handle, transfer to a wire cooling rack.
    3. Stir the icing sugar and vanilla extract into the crème fraîche and spoon into the pastry cases. Halve the strawberries, leaving any small ones whole, and arrange on top.
    4. Melt the redcurrant jelly in a small saucepan with 1 tablespoon cold water. Brush over the strawberries until generously coated.

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