Mary Berry Recipes

Mary Berry Strawberry Tarts Recipe

I remember the first time I tried making Mary Berry’s Strawberry Tarts. It was a quiet weekend, and I was craving something sweet but didn’t want anything too complicated. I had heard a lot about Mary Berry, a queen of British baking, and her easy-to-follow recipes. So, when I stumbled upon her Strawberry Tarts recipe, I couldn’t resist. The process was surprisingly relaxing, and the result? Absolutely delicious! These tarts have a buttery, flaky crust, a creamy filling, and sweet, fresh strawberries that make them the perfect treat for any occasion.

Baking them felt like creating a little piece of art-each tart a perfect balance of textures and flavors. Over the years, I’ve made these tarts countless times, and each time I try them, they feel like a comforting reminder of why baking is so satisfying.

Mary Berry Strawberry Tarts Recipe

Mary Berry’s Strawberry Tarts are simple yet elegant. They bring together classic British pastry with fresh seasonal fruit, making them perfect for a summer afternoon or as a dessert at a gathering. What I love most about this recipe is how it manages to be both indulgent and light, with a rich but not overly heavy pastry crust and a delicate cream filling.

The tarts are great for impressing guests or just treating yourself. Here’s how you can recreate this deliciousness in your kitchen.

Ingredients Needed

Before jumping into the method, let’s gather everything you’ll need to make Mary Berry’s Strawberry Tarts. You don’t need too many fancy ingredients, just the basics for a good pastry and filling. Here’s what you’ll need:

  • For The Pastry

    • 225g plain flour
    • 110g cold butter (cut into cubes)
    • 25g caster sugar
    • 1 large egg yolk
    • 1-2 tablespoons cold water

  • For The Filling

    • 250ml double cream
    • 125g mascarpone cheese
    • 2 tablespoons icing sugar
    • 1 teaspoon vanilla extract

  • For The Topping

    • Fresh strawberries (about 12-16, depending on size)
    • 1 tablespoon strawberry jam (for glazing)

Equipment Needed

Having the right equipment makes all the difference when it comes to baking. For this recipe, you’ll need:

  • A mixing bowl for the pastry dough
  • A food processor (optional, but it makes life easier)
  • A floured surface for rolling out the dough
  • A tart tin (preferably one with removable bottoms for easy removal)
  • A baking tray to place your tart tin
  • Cling film for chilling the dough
  • A whisk or hand mixer for whipping the filling
  • A pastry brush (to glaze the tarts)
  • A sharp knife to slice the strawberries
  • Cooling rack to let the tarts cool after baking

How To Make Mary Berry Strawberry Tarts?

When I first tried this recipe, I was a bit intimidated by the thought of making pastry from scratch. But it turned out to be much easier than I expected. Here’s a step-by-step guide on how to make these tarts:

  1. Make The Pastry Dough

    • In a large bowl, combine the plain flour, butter, and caster sugar.
    • Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
    • Add the egg yolk and a tablespoon of cold water, mixing until the dough comes together.
    • If the dough feels too dry, add a bit more water (a teaspoon at a time) until it forms a smooth dough.
    • Wrap the dough in cling film and chill it in the fridge for about 30 minutes.

  2. Roll And Bake The Pastry

    • Preheat your oven to 180°C (350°F).
    • On a floured surface, roll out the dough to about 3mm thick.
    • Carefully line your tart tin with the rolled dough, pressing gently into the edges.
    • Prick the bottom with a fork to prevent the pastry from puffing up while baking.
    • Line the tart with baking parchment and fill with baking beans or rice to blind-bake it.
    • Bake for 10-12 minutes, then remove the parchment and beans and bake for an additional 5 minutes until golden.
    • Let the tart shell cool completely.

  3. Make The Filling

    • In a bowl, whisk together the mascarpone cheese, double cream, icing sugar, and vanilla extract until smooth and thick.
    • If you prefer a stiffer filling, you can whip the cream slightly before mixing it in with the mascarpone.

  4. Assemble The Tarts

    • Once the pastry has cooled, fill it with the mascarpone cream mixture.
    • Slice the fresh strawberries and arrange them on top of the filling, covering the tart in a decorative pattern.
    • To give the tarts a nice shine, gently heat the strawberry jam in a small pan and brush it over the strawberries.

  5. Chill And Serve

    • Chill the tarts in the fridge for about an hour to set the filling and let the flavors meld together.
    • Serve cold and enjoy!

Recipe Variations

Over the years, I’ve experimented with different variations of Mary Berry’s Strawberry Tarts, and here are a few fun ideas:

  • Mixed Berry Tarts: Swap strawberries for a mix of raspberries, blueberries, and blackberries. The combination of sweet and tart berries is delightful.
  • Chocolate Pastry: Add a bit of cocoa powder to the pastry dough to create a chocolatey twist.
  • Lemon Cream Filling: Mix a little lemon zest into the mascarpone cream for a citrusy kick.
  • Nutty Crust: Add some ground almonds or hazelnuts to the pastry dough for an extra crunch and flavor.

What Goes Well With Mary Berry Strawberry Tarts?

Mary Berry’s Strawberry Tarts are quite the treat on their own, but here are some ideas for what pairs nicely with them:

  • A cup of tea: A classic British pairing. Earl Grey or Darjeeling are particularly lovely.
  • A glass of Prosecco or Champagne: The bubbles contrast beautifully with the creamy filling and fresh fruit.
  • A light salad: For a balance of flavors, serve the tarts alongside a simple green salad with a tangy dressing.
  • Whipped cream or ice cream: If you’re in the mood for something extra indulgent, serve the tarts with a dollop of whipped cream or a scoop of vanilla ice cream.

What I Have Learnt

Baking Mary Berry’s Strawberry Tarts taught me so much about the importance of patience and practice. At first, I was nervous about making my own pastry, but now I find it to be therapeutic. I’ve learned how crucial it is to chill the dough properly, which ensures the pastry stays crisp and flaky.

I’ve also learned that simple ingredients-when used right-can create something truly magical. The key to these tarts is all about balance: the richness of the cream, the lightness of the pastry, and the freshness of the strawberries.

The more I’ve made this recipe, the more I’ve realized that baking doesn’t have to be intimidating. With just a little effort, you can create something beautiful and delicious from scratch.

FAQs

What Ingredients Do I Need For Mary Berry’s Strawberry Tarts?

For Mary Berry’s strawberry tarts, you will need the following ingredients: 1 pack of ready-made shortcrust pastry, 300g strawberries (fresh and hulled), 250ml double cream, 1 tablespoon icing sugar, 1 teaspoon vanilla extract, and a little apricot jam for glazing.

How Do I Make The Custard Filling For Mary Berry’s Strawberry Tarts?

To make the custard filling for Mary Berry’s strawberry tarts, whisk together 250ml double cream, 1 tablespoon icing sugar, and 1 teaspoon vanilla extract until soft peaks form. This mixture will serve as the creamy filling for the tarts.

Can I Use Store-bought Pastry For Mary Berry’s Strawberry Tarts?

Yes, you can use store-bought shortcrust pastry for Mary Berry’s strawberry tarts. It saves time and still produces excellent results. Simply roll out the pastry, cut it into circles, and bake according to the instructions on the packaging before filling it with the custard and strawberries.

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