Capucine's strawberry tart

Capucine's strawberry tart


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About this recipe: I often make this strawberry tart as individual tarts - they are so pretty! This recipe is truly very easy to make.


Serves: 6 

  • 175g butter, melted
  • 4 tablespoons caster sugar
  • 250g plain flour
  • 1 egg
  • 500g strawberries, quartered
  • 4 tablespoons redcurrant jelly
  • whipped cream, to garnish

Prep:20min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr10min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Stir the melted butter and sugar together in a bowl. Sieve the flour into the butter mixture and mix well. Stir in the egg. Make a ball and wrap the pastry in cling film. Chill for 30 minutes in the refrigerator.
  3. Roll the pastry and press into 6 small tart tins, or one large tart tin. Cover with baking parchment.
  4. Bake in the preheated oven until barely golden, about 20 minutes. Let cool.
  5. Melt the redcurrant jelly in a microwave-safe bowl until liquid, about 10 seconds. Brush the jelly evenly over the bottom of the cooled pastry case.
  6. Arrange the strawberries in a pretty pattern in the pastry case. Cover with whipped cream just before serving.

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