Puff Pastry Strawberry Tarts are a simple summer dessert. Make these individual desserts with ready-made puff pastry, then fill the pastry cases with a creamy custard and top with sweet strawberries. Finish the Puff Pastry StrawberryTarts with a glossy, sticky glaze and they are so delicous.
What are Strawberry Tarts?
Strawberry Tarts are very much part of a British summer. Every bakery and supermarket in Scotland and most in the rest of the UK sell strawberry tarts from the middle of May until the end of August. Traditional Strawberry Tarts have a sweet shortcrust pastry case, filled with whipped cream with a large strawberry on top. The strawberry is covered in a simple strawberry glaze that usually ends up on your face as you eat the tart!
Why make Puff Pastry Strawberry Tarts?
The Puff Pastry Strawberry Tarts are more robust. That is, they hold together better than the more crumbly shortcrust pastry. The baked puff pastry tartlets have a great texture, it is flaky and crunchy and this contrasts really well with the sweet creamy custard and the fresh juicy strawberries.
What kind of strawberries should I use to make Puff Pastry Strawberry Tarts?
Use the best strawberries you can find. I choose local strawberries, they are always sweeter and likely to be more freshly picked. I only make these tarts in the summer months when British and, for me, Scottish strawberries are at their peak.
What Is Puff Pastry?
Classic puff pastry is a light and flaky pastry that you make by alternating layers of butter and dough. The many layers of fat and dough are what make it puff up. As the pastry bakes the water in the dough creates steam that expands and makes air pockets between the pastry layers.
Great British Bake Off Judge, Paul Hollywood says “To ensure success, you need to make sure that both the dough and butter are cold before you put them together – it’s even worth chilling the flour. Precision with the initial rolling out of the dough and butter is important, to ensure there are no bits of dough without butter in them. And chilling the pastry between each subsequent roll and fold allows the butter to harden so you can build up clean, even layers of dough and butter.” From Paul Hollywood’s How to Bake, published by Bloomsbury
Can I use Rough Puff Pastry?
Yes, rough puff or flaky pastry is simpler to make than classic puff pastry. You make rough puff pastry with smaller pieces of butter or even grated butter. This is easier than working with a large slab of butter.
Can I use a ready-made Puff Pastry?
Yes, you can. Puff Pastry is a very versatile pastry. If you have time, you can make your own classic puff pastry or rough puff pastry, it is a little time-consuming but the results are well worth it. However, ready-made puff pastry is readily available to buy, very easy to use, and tastes great. Here are some of the ready-made options:
- Block puff pastry is less expensive, you need to roll it out to an even depth to get good results.
- Ready-rolled puff pastry is the easy option, it’s ready to cut out into tartlets.
- ALL BUTTER ready-rolled puff pastry, this is the ideal option for Puff Pastry Strawberry Tarts. This pastry is very close to homemade puff pastry. It has a delicious buttery flavour that really takes the Strawberry tarts to another level.
Can I use ready-made puff pastry cases for the Puff Pastry Strawberry Tarts?
Yes, if you are really short of time, buy puff pastry vol au vent cases. You can buy these ready to bake or already baked. Vol au vent cases are exactly what I make in the recipe, simply just pop out the pasty in the middle and continue with the recipe.
What is Creme Patisserie?
Creme Patisserie (Pastry cream) is a rich egg custard that is thickened with flour or cornflour and flavoured with vanilla. Creme Patisserie, or Creme Pat, is perfect for pastries. And you can make it thick enough to hold its shape when piped. The recipe for Creme Patisserie is included in the Recipe Card for Puff Pastry Strawberry Tarts.
Can I buy Creme Patisserie ready-made?
I have not found ready-made creme pat but it may well be availabe. However, I suggest that you use a good quality vanilla custard (pudding) which is readily available to buy.
Why do you sieve the strawberry jam?
I use strawberry jam as a glaze for the strawberries in the Puff Pastry Strawberry Tarts. Most strawberry jam has large pieces of strawberry in it and that would not be suitable to make a glaze. The best way to get a smooth glaze is to push the jam through a sieve, that way you get all the goodness without any pieces.
You can also buy strawberry jam without pieces of strawberry, or you can make your own using this recipe for Small Batch Seedless Strawberry Jam.
More Strawberry Recipes from Farmersgirl Kitchen
Puff Pastry Strawberry Tarts
Ingredients
- 1 (1) sheet ready rolled puff pastry
- 8 large (8 large) strawberries plus extra for garnish
- 2 tablespoon (2 tablespoon) strawberry jam
- 1 (1) egg white
- 2 teaspoon caster sugar
For the Creme Patisserie
- 1 tablespoon (1 tablespoon) caster sugar
- 2 (2) egg yolks
- 50 grams (2 oz) caster sugar
- 15 grams (0.5 oz) cornflour
- 175 grams (6 oz) milk
- 1 teaspoon (1 teaspoon) vanilla extract
- 15 grams (0.5 oz) butter
Instructions
- Using a large pastry cutter, cut out 8 circles of puff pastry. Using a small cutter, mark the centre (do not cut all the way through).
- Place the circles on a non-stick tray lightly dusted with flour or on a piece of baking parchment on a baking tray. Brush with egg white and sprinkle with caster sugar.
- Carefully cut the centre circle out of the baked pastry circles and remove the centre of the shell.
- Make the creme patisserie: Beat the egg yolks with the sugar until it becomes pale and fluffy, add the cornflour and mix thoroughly.
- Heat the milk in a pan until nearly boiling, pour slowly over the egg mixture beating all the time, return the mixture to the pan and add the vanilla extract.
- Heat gently until it comes to the boil, continue to cook for 2 minutes until it has thickened, add a knob of butter to add a little gloss to the sauce
- Pour into a bowl, if you have any lumps, you can sieve it into the bowl.
- Cover with cling film and chill.
To assemble
- Sieve the jam to make a smooth glaze.
- Put a teaspoon of jam in the bottom of each of the cases.
- Add 3 tsp of creme patisserie into the case
- Place a large strawberry on top of the creme patisserie. Spoon over more strawberry glaze.
- Slice a strawberry into a fan to garnish (optional)
Nutrition
This post was first published in June 2012 and has since been updated.
I’m linking this recipe to #CookBlogShare hosted this week by Sew White.
Laura loves cakes says
These are so cute and they look so tasty…I love that they're bitesize too…a good excuse to eat several!! 🙂
Working London Mummy Working London Mummy says
gorgeous little treats. YUM!
Traceyr says
These are absolutely gorgeous Janice. 🙂
Baking Addict says
Love the puff pastry tarts – great idea! Please send me a plateful 🙂
Petra08 says
They look so yummy and so stylish! I love strawberries and this looks like one of the better ways to eat them!
laura@howtocookgoodfood says
What a good idea, and so summery. I love shop bought puff pastry. It works so well and the look of these pastries is so impressive , just like something you would pick up in a French patisserie.
Thanks so much for entering One Ingredient this month! xx
Caroline says
They look so pretty – perfect little bites to end a meal!
Dom at Belleau Kitchen says
They just look so chic and propper! I'd love them with a cup of tea right now! My only issue is that I'm not a huge fan of custard although I'm sure I could be persuaded!!
Fiona Maclean says
I think this one is just not fair! I have a strawberry allergy…and things like this are just sent to make me feel jealous!
Janice says
Sorry Fiona, that must be very frustrating.
Karen S Booth says
BEAUTIFUL tarts and photos Janice and a PERFECT Tea Time Treats entry too….thanks so much for embracing BERRIES! Karen
Kate@whatkatebaked says
What cheery little tarts- perfect to counteract the soggy summer we've had so far! Thank you ever so much Janice for entering TTT!
Choclette says
Ooh strawberry tarts. Now you really are talking summer deliciousness. I can’t wait to make a batch of these when the weather warms up and eat them sitting in the garden.
Janice Pattie says
I know, I love summer and strawberries. This is such a quick and easy way to make a decadent treat!
ernest linstead says
TROUBLE IS I AM SO GREEDY I WILL EAT THE LOT IN ONE GO!!!!
Janice Pattie says
Okay, here’s a though. Divide up your pastry, put some into the freezer then use one portion of pastry and make two or three tarts, then you CAN eat them all!
marie coleman says
love all your recipes janice .
Janice Pattie says
Oh thank you so much, Marie. That’s so good to hear.
Marita says
They look delicious! Creme Patisserie is really similar to German Vanilla Pudding.
Looks great.
Janice Pattie says
Thanks, Marita. That’s interesting to know about the pudding.
Corina Blum says
I love anything with strawberries in right now and these look wonderful! They’re perfect for a summer gathering!
Chloe says
Love these – they’re like little dessert vol au vents!
Janice Pattie says
That’s exactly what they are!
Kat (The Baking Explorer) says
They look so beautifully shiny and very tempting!
Janice Pattie says
Thank you, Kat. Strawberries are so good just now.
Cat says
The shine on these beauties! What a delicious way to celebrate strawberries.
Janice Pattie says
Thank you, the glaze does really make these tarts special.
Eb Gargano | Easy Peasy Foodie says
These look so pretty! And I bet they taste divine 😀
Janice Pattie says
Thanks, Eb. You can’t beat strawberries in summer.
Choclette says
Just love the look of these tarts Janice. They’re so gloriously sticky and shiny. They sound delicious too and are just perfect for summer alfresco dining.
Janice Pattie says
Thanks, they are a total delight to eat and very easy to make!
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look lovely perfect for an afternoon tea 🙂
Janice Pattie says
Thanks Nic, yes ideal for afternoon tea.
Michelle Rolfe says
Oh Yum! I love a strawberry tart – and using puff pastry is a great idea. Off to buy strawberries!:-) Michelle x