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Recipe: British Strawberry Tart

British strawberry season is here! Delight the whole family with our chef's ultimate sweet treat. Short on time? You can recreate this simple strawberry tart using shop bought pastry too - a winning dessert for summer dining.

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For the pastry 

225g plain flour

110g butter

80g sugar

1 large egg, whisked


For the filling and topping 

250g British strawberries

Crushed pistachios for decoration

Gold leaf (if you want it to be extra fancy)

1–2 tbsp apricot jam, warmed


  1. Preheat the oven to 150C or 130C if using a fan oven.
  2. For the pastry, mix the butter and the flour together with your hands. Add the whole whisked egg and the sugar. Bring all the ingredients together to form a firm ball of pastry. Wrap in cling film and chill for at least 20 minutes.
  3. Roll out pastry to about 4mm thick and line the tartlet tins. Place on a baking tray. Chill for twenty minutes. Then blind bake pastry for ten minutes.
  4. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Leave the pastry in the tins and allow to cool. Remove pastry case from tartlet tin.
  5. Hull three strawberries slice them three quarters the way down, so the slices are still connected. Spread the apricot jam on top of the pastry and arrange the strawberries on top. Dust with crushed pistachio nuts to finish and a gold leaf.
  6. Enjoy!


We would love to see your creations. Please do tag us in any social posts.

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