Mary Berry’s Strawberry Tarts are a delightful, elegant dessert that blends the delicate sweetness of fresh strawberries with the richness of creamy custard, all nestled in a crisp, buttery pastry shell. A classic creation from the British baking icon herself, this dessert showcases her ability to transform simple ingredients into something truly special. The strawberry tarts not only highlight the natural sweetness and tartness of strawberries but also offer a contrast of textures: from the crunchy pastry to the smooth custard filling and the juicy, vibrant fruit topping.
Mary Berry, renowned for her precision and understanding of flavor, offers a recipe that is perfect for tea parties, special occasions, or just as a treat to enjoy with friends and family. These tarts strike a balance between simplicity and sophistication, making them suitable for both novice bakers and seasoned pros. Her version of the strawberry tart is a celebration of summer flavors, combining the season’s best strawberries with a luscious homemade custard that is light yet indulgent.
Whether you’re an experienced baker or a beginner, this recipe’s charm lies in its straightforwardness, yet it still manages to impress with its beauty and taste. It’s a perfect dessert to whip up for those moments when you want to create something that feels a bit fancy, but without a huge investment of time or effort.
Mary Berry’s Strawberry Tarts Recipe
Ingredients Needed
For Mary Berry’s Strawberry Tarts, the ingredients are simple yet come together to create a harmonious and delicious flavor profile. Below is a breakdown of what you’ll need to gather for the pastry, custard filling, and fresh fruit topping.
For The Pastry
- 225g (8 oz) plain flour – This is the base of your shortcrust pastry. Plain flour gives the tart crust its structure without being too dense.
- 100g (3.5 oz) cold unsalted butter – The butter should be chilled and cubed to create a flaky, tender pastry. It’s best to use high-quality butter for the best flavor.
- 50g (1.75 oz) caster sugar – This adds a subtle sweetness to the pastry, balancing out the tart custard filling.
- 1 egg yolk – Egg yolk helps to bind the dough and provides richness to the pastry.
- A splash of cold water – Only a little is needed, just enough to bring the pastry dough together.
For The Custard Filling
- 300ml (10 fl oz) full-fat milk – Full-fat milk helps to create a richer, creamier custard filling.
- 2 large egg yolks – The egg yolks contribute to the smoothness and texture of the custard, as well as its rich yellow color.
- 75g (2.5 oz) caster sugar – This is the sweetness that will balance the richness of the custard.
- 1 tsp vanilla extract – A hint of vanilla adds depth and warmth to the custard, enhancing its flavor.
- 1 tbsp cornflour – Cornflour (or cornstarch) helps thicken the custard without altering the flavor, making it smooth and velvety.
For The Topping
- Fresh strawberries – The star of the show! Use ripe, sweet strawberries. You’ll need about 400g (14 oz) of strawberries, or enough to generously cover the tarts.
- Apricot glaze (optional) – If you want to add a glossy, professional touch to your tarts, apricot glaze can be brushed over the strawberries to give them a shiny, beautiful finish. You can also make this glaze by gently heating apricot jam and straining it.
Equipment Needed
While this recipe isn’t overly complicated, there are a few essential tools that will help you achieve the best results:
- Tartlet Tins or A Tart Tin – If you don’t have individual tartlet tins, you can use a larger tart tin, but individual tins give a more refined look. A fluted tart tin is ideal to achieve the classic presentation.
- Mixing Bowls – You’ll need a few mixing bowls, especially for the pastry dough and custard. Stainless steel or glass bowls are perfect for ensuring a smooth mixture.
- Rolling Pin – A rolling pin is necessary for rolling out your pastry dough to the right thickness. You can also dust it lightly with flour to prevent sticking.
- Pastry Brush – If you decide to use apricot glaze, a pastry brush will help you apply it evenly over the strawberries.
- Sieve or Fine Strainer – A fine mesh sieve is helpful for sifting the flour and also for straining the custard to ensure there are no lumps.
- Saucepan – A small saucepan for cooking the custard. It should be non-stick, so the custard doesn’t catch and burn.
- Whisk – A balloon whisk is great for mixing the custard to ensure it remains smooth and free of lumps.
- Sharp Knife – You’ll need a sharp knife for slicing the strawberries evenly and garnishing the tarts.
Instructions To Make Mary Berry’s Strawberry Tarts
Making Mary Berry’s Strawberry Tarts is a two-step process: first, the pastry and custard, then the assembly. Here’s a detailed guide on how to make them.
Step 1: Making The Pastry
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Prepare The Pastry Dough
- In a food processor or a large mixing bowl, combine the plain flour, sugar, and chilled butter cubes. Use your fingertips or a pastry cutter to rub the butter into the flour until it resembles breadcrumbs.
- Add the egg yolk and mix it through. Gradually add a splash of cold water, one tablespoon at a time, and mix until the dough comes together. You may need to add a bit more water, but don’t overwork the dough.
- Shape the dough into a ball, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This helps to keep the pastry crisp when baked.
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Roll Out And Bake The Pastry
- Preheat your oven to 180°C (350°F).
- Roll out the dough on a lightly floured surface to about 3mm thick. Use a cutter to cut rounds of pastry slightly larger than the diameter of your tartlet tins.
- Press the pastry into the tins and trim off any excess. Use a fork to prick the bottom of the pastry to prevent it from puffing up while baking.
- Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until golden. Let them cool completely.
Step 2: Making The Custard
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Prepare The Custard
- Pour the milk into a saucepan and heat gently over medium heat until it just begins to steam (don’t let it boil).
- While the milk is heating, whisk together the egg yolks, sugar, and cornflour in a separate bowl until smooth.
- Gradually add the hot milk to the egg mixture, whisking continuously to prevent curdling. Once combined, return the mixture to the saucepan.
- Cook over low heat, whisking constantly until the custard thickens and coats the back of a spoon. Once thickened, remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl, cover with cling film, and allow it to cool completely.
Step 3: Assembling The Tarts
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Fill The Pastry Shells
- Once the pastry shells and custard have cooled, fill each tart shell with a generous amount of custard.
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Top With Strawberries
- Slice the strawberries and arrange them on top of the custard in a circular pattern or however you prefer.
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Glaze (Optional)
- If desired, heat some apricot jam and strain it to remove any solids. Brush the glaze over the strawberries to give them a shiny, glossy finish.
Tips And Tricks
- Chill the Pastry: Always chill the pastry before rolling it out. This helps to prevent shrinkage during baking and ensures a crisp texture.
- Use Cold Butter: For the flakiest pastry, make sure your butter is ice-cold. If it’s too soft, the pastry will be dense instead of light and crisp.
- Strain the Custard: Straining the custard ensures that it’s smooth and free from any cooked egg bits, making it silky and luxurious.
- Don’t Overfill the Pastry Shells: When adding custard, leave a small gap around the edges to avoid it spilling over during baking.
- Fresh Strawberries Only: For the best flavor and texture, always use fresh strawberries. Frozen ones will become too mushy and won’t have the same visual appeal.
- Make Ahead: You can make the pastry and custard ahead of time. Just keep the custard chilled and assemble the tarts shortly before serving.
Mary Berry’s Strawberry Tarts are the epitome of British summer baking: simple, elegant, and utterly delicious. With a crisp, buttery pastry, a rich and creamy custard filling, and fresh strawberries on top, they make for a stunning dessert that’s sure to impress any guest or satisfy your sweet tooth. Whether you’re a seasoned baker or a beginner, this recipe offers a fantastic way to hone your baking skills while creating something truly beautiful and tasty.
The beauty of this dessert lies not only in its taste but in the way it brings together simple, high-quality ingredients. With a little patience and care, you can create a treat that feels like a work of art. So, gather your ingredients, roll up your sleeves, and enjoy the rewarding experience of making Mary Berry’s iconic Strawberry Tarts!
Easy Recipe Variations For Mary Berry’s Strawberry Tarts
Mary Berry’s classic strawberry tart recipe is already a beautiful fusion of buttery pastry, creamy filling, and fresh, juicy strawberries. But like any good dessert, it invites a bit of creativity. Whether you’re seeking a twist on the original or trying to cater to dietary preferences, there are plenty of easy ways to mix things up while keeping the spirit of the recipe intact.
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Swap the Pastry Base:
While Mary Berry’s strawberry tart typically calls for a shortcrust pastry, you can experiment with different bases for a new take. For a more decadent, buttery flavor, try a flaky puff pastry. If you prefer a gluten-free version, there are plenty of store-bought gluten-free shortcrust pastry options, or you can make your own using almond flour or coconut flour. A biscuits or cookies base, like crushed digestive biscuits or graham crackers, also works well for a quick and no-bake variation.
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Infuse the Cream Filling:
The creamy custard filling can be given a twist with different flavor infusions. Instead of sticking with the traditional vanilla essence, try infusing the cream with lemon zest for a refreshing citrusy tang or lavender for a subtle floral note. Adding a bit of mascarpone to the cream will give it an extra richness, while substituting part of the cream with Greek yogurt will lend a tangy contrast to the sweetness of the strawberries.
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Add Additional Fruits:
Although strawberries are the star of the tart, you can mix in some other fruits to enhance the flavor profile. Consider adding a handful of blueberries or raspberries for a tangy contrast. For something a bit more tropical, mango or kiwi slices can introduce an exotic flair. Layering the fruits in an attractive arrangement can create a colorful and vibrant effect that’s as pleasing to the eye as it is to the taste buds.
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Change the Glaze:
Mary’s recipe calls for a sweet glaze to finish the tart, typically made with apricot jam. To create something different, swap apricot for raspberry jam for a tangier result, or orange marmalade for a zesty twist. A drizzle of honey or maple syrup can also serve as a natural, less sugary alternative to a glaze, giving the tart a delicate sweetness that complements the fruit.
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Vegan Adaptations:
To make a vegan-friendly version of Mary Berry’s strawberry tarts, you can easily substitute non-dairy alternatives. Use vegan butter or coconut oil in the pastry dough, and replace the heavy cream with coconut cream or silken tofu blended with a bit of sweetener and vanilla for the filling. Ensure your jam or glaze is also vegan-friendly, and you’ll have a dessert that everyone can enjoy.
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Make Mini Tarts:
If you’re hosting a gathering or prefer individual servings, mini versions of these strawberry tarts are a great option. Simply use a muffin tin or small tart pans, dividing the dough into small portions, and reducing baking time. These smaller tarts are easy to serve, and their cuteness factor is unbeatable.
By playing around with the base, filling, and fruit toppings, you can tailor Mary Berry’s strawberry tart to suit your taste or dietary needs while still retaining that fresh, summery vibe.
Storing Leftovers
Strawberry tarts, like most desserts, are best enjoyed fresh, but sometimes life gets in the way, and you’ll have leftovers. Fortunately, with the right storage methods, you can keep them tasting delightful for a few days after baking.
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Keep the Tarts in the Fridge:
The best way to store Mary Berry’s strawberry tarts is in the fridge. The creamy filling and fresh strawberries should not be left at room temperature for extended periods as it could cause the tart to spoil. Cover the tart with a layer of cling film or store it in an airtight container to prevent it from absorbing any fridge odors and maintain its freshness.
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Separate the Glaze:
If possible, it’s best to store the glaze separately from the tarts. The glaze can make the pastry soggy over time, especially if it sits in the fridge for more than a day. When storing the tarts with the glaze already on top, it’s still fine for a day or two, but be aware that the texture of the pastry may change. If you’re planning to keep the tarts for longer, it’s a good idea to apply the glaze just before serving.
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Freezing Leftover Tarts:
Freezing strawberry tarts is possible, but it requires a bit of care. To freeze, it’s best to freeze the tarts without the strawberries and glaze. After baking the tart shell and filling, let it cool completely, then wrap the tart tightly in plastic wrap followed by aluminum foil to prevent freezer burn. You can freeze it for up to one month. When you’re ready to eat it, let it thaw in the fridge overnight, then add fresh strawberries and a glaze before serving.
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Storing Strawberry Slices:
If you’ve got leftover strawberries but not the entire tart, you can store the slices separately in the fridge. Lay the strawberries out on a paper towel-lined plate to absorb any excess moisture, then cover them loosely with plastic wrap or place them in a container with a lid. They’ll stay fresh for up to two days in the fridge, but they won’t be as crisp as freshly cut.
By following these storage tips, you can extend the life of your leftover strawberry tarts and enjoy them for a few days without sacrificing flavor or texture.
What To Eat With Mary Berry’s Strawberry Tarts?
While a strawberry tart is quite rich and indulgent on its own, there are some delightful accompaniments that can elevate the experience even more.
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A Scoop of Ice Cream:
Strawberry tarts pair beautifully with a scoop of vanilla ice cream or whipped cream. The creamy texture and coolness of the ice cream contrast perfectly with the tartness of the strawberries and the crunch of the pastry. If you want a little more indulgence, a custard scoop is another option that enhances the dessert’s creamy base.
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Fresh Berries:
For a simple yet effective addition, serve the tarts with a bowl of fresh mixed berries-raspberries, blueberries, and blackberries. Their bright, tangy flavors add a refreshing balance to the sweetness of the tarts. You can also lightly toss the berries in a drizzle of honey or a sprinkle of sugar to enhance their flavor.
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Sparkling Wine or Champagne:
Strawberry tarts, with their fresh fruit and delicate sweetness, pair wonderfully with a glass of sparkling wine or champagne. The bubbles and acidity in the wine cut through the richness of the tart, providing a nice contrast. For a non-alcoholic option, you could serve the tarts with sparkling lemonade or a lightly flavored sparkling water.
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Coffee or Tea:
If you’re having the tart as part of an afternoon tea or dessert coffee break, serving it with a hot cup of coffee or tea is always a good idea. Choose something that complements the dessert, like a bold espresso or a delicate green tea, both of which provide a nice balance to the sweetness of the tart.
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A Light Salad:
For those who want a bit of contrast and freshness, a light, citrusy salad can work wonders. A mixed salad of arugula, spinach, or watercress with a drizzle of lemon vinaigrette adds a refreshing note and cuts through the richness of the dessert. The peppery greens of arugula, for example, will offer a surprising contrast to the sweetness of the strawberries.
Conclusion
Mary Berry’s strawberry tarts are the epitome of spring and summer indulgence, with their flaky pastry, creamy filling, and vibrant strawberries. They are simple enough to make but elegant enough to impress guests at any gathering. Whether you stick to the classic recipe or explore different variations, there’s a lot of room to make these tarts your own.
By understanding how to store leftovers properly and knowing the best dishes to serve alongside them, you can ensure that your strawberry tart experience is as enjoyable and memorable as possible. So, whether you’re hosting a special occasion or just treating yourself to a delicious dessert, Mary Berry’s strawberry tarts never disappoint, offering a delightful balance of flavors and textures in every bite.
FAQs
What Are The Key Ingredients In Mary Berry’s Strawberry Tarts Recipe?
Mary Berry’s strawberry tarts recipe typically calls for a buttery shortcrust pastry base, a rich vanilla custard filling, and fresh, ripe strawberries for topping. The custard is made from milk, cream, sugar, and egg yolks, creating a smooth and indulgent texture. Additionally, a bit of apricot glaze is often used to give the strawberries a beautiful shine.
How Do I Make The Pastry For Mary Berry’s Strawberry Tarts?
To make the pastry, start by rubbing cold butter into flour until the mixture resembles breadcrumbs. Then, mix in a little cold water to form a dough. Chill the dough in the fridge for at least 30 minutes before rolling it out and lining tart cases. Once the pastry is in the cases, bake it blind (using parchment paper and baking beans) to prevent it from shrinking during baking. Afterward, allow it to cool completely before filling it with custard.
Can I Prepare The Strawberry Tarts In Advance?
Yes, you can prepare the components of Mary Berry’s strawberry tarts in advance. The pastry can be baked and stored in an airtight container for up to two days. The custard can be made a day ahead and kept in the fridge, while the strawberries should be washed and prepared just before assembling the tarts. Assemble the tarts shortly before serving to maintain the freshness and crispness of the pastry.
