Quick strawberry tart recipe

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6 - 8



The ultimate summer pudding. Use sweet British strawberries while they're in season to make this classic dessert.


  • 340g (12oz) frozen sweet puff pastry, thawed
  • 200g (7oz) strawberries (approx 17-18 strawberries), halved
  • 250g (9oz) tub of mascarpone cheese
  • 250ml (8floz) tub of crème fraiche
  • 50g caster sugar
  • 4tbsp redcurrant jelly
  • 2tbsp amaretto liqueur (optional)


  • Preheat oven to 180ºC/350ºF/gas 4

  • Roll out pastry to line a 23cm (9in) fluted flan/tart tin or ring and bake blind for 15-20 mins until pastry is golden brown. Allow to cool.

  • Combine mascarpone and crème fraiche and stir through caster sugar. Then stir in liqueur if desired. Place in fridge to chill for 10 mins.

  • Spread cheese-crème mixture in tart case and arrange halved strawberries on top to cover.

  • Melt redcurrant jelly in microwave or in saucepan and then rush liberally over strawberries and cheese-crème mix to give a glaze.

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