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Three individual strawberry tarts on a plate next to a cup of tea Tried & Tested

Glazed strawberry tarts with elderflower cream

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These dainty tarts have been topped with sliced strawberries but you may like to top with different fruits such as raspberries and blueberries or try with a mix of different fruits.

Get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry

Recipe courtesy of Seasonal Berries the strawberry growers of Britain.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the pastry

  • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
  • 50g 1⅞ oz Icing sugar (we like Silver Spoon) Icing sugar
  • 100g 3½ oz Butter
  • 2 2 Egg yolk(s) (free range)

For the filling

  • 200ml 6⅞ fl oz Double cream
  • 25g 1 oz Icing sugar (we like Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Elderflower cordial
  • 400g 14⅛ oz Strawberries sliced
  • 75g 2¾ oz Redcurrant jelly

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5).

  2. Classic mode Step 2

    To make the pastry, put the flour into a bowl, add the icing sugar and butter then rub in the butter with your fingertips or an electric mixer until it resembles fine crumbs.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
    • 25g 1 oz Icing sugar (we like Silver Spoon) Icing sugar
    • 100g 3½ oz Butter
  3. Classic mode Step 3

    Stir in the egg yolks then squeeze together with your fingertips to make a dough, adding a little water if needed.

    Ingredients for this step

    • 2 2 Egg yolk(s) (free range)
  4. Classic mode Step 4

    Knead lightly then roll out thinly on a lightly floured surface. Cut out 10cm/4in circles using a large biscuit cutter then press circles into buttered sections of a 12 hole deep muffin tin. Prick bases with a fork and chill for 15 minutes.

  5. Classic mode Step 5

    Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and bake blind for 10 minutes, remove paper and lentils or beans and cook for 3-4 more minutes until pale golden. Leave to cool.

  6. Classic mode Step 6

    Remove the pastry cases from the tin, arrange on a serving plate.

  7. Classic mode Step 7

    Whip the cream with the icing sugar and elderflower cordial until it forms soft swirls. Spoon into the tart cases.

    Ingredients for this step

    • 200ml 6⅞ fl oz Double cream
    • 25g 1 oz Icing sugar (we like Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Elderflower cordial
  8. Classic mode Step 8

    Arrange the strawberries on top. Warm the redcurrant jelly in a small saucepan until melted then brush over the tarts. Serve within 30 minutes of decorating.

    Ingredients for this step

    • 400g 14⅛ oz Strawberries sliced
    • 75g 2¾ oz Redcurrant jelly