Recipe : Scottish Strawberry Tarts

Strawberries just make summer so if there’s one thing us Scots can do well is to add sugar to them to make them taste even better! Scottish strawberries are now in season and are perfectly ripe for a picnic, afternoon tea or for plonking in fizz or Pimms.

Going to the local bakery with my mum for a strawberry tart meant that summer was here, room temperature strawberries can’t be beat – OK add sugar glaze and it tastes amazing.  Cheat with ready made pastry or ready made pastry shells and shop bought glaze.  Whatever you do, enjoy these Scottish Strawberry Tarts.

The recipe is simple but I haven’t written out the full instructions for shortcrust pastry, just the ingredients, assuming that you can make this (or are cheating like me and using pre-made for this).

Ingredients

250g all-purpose flour
160g) unsalted butter, softened
1 large egg
70g sugar
(or one packet of ready-made shortcrust pastry)
Whipping cream
2 Punnets of Scottish Strawberries (you’ll be wanting to munch some whilst making this)
100g sugar
1 small packet of arrowroot powder (I used Dr Oetker Ground Arrowroot sachets, each one is 8g in weight)

Method

Roll the shortcrust pastry flat.
Cut and place inside your tart cases.
Cover with greaseproof paper and then fill with ceramic baking beans.
Cook until they start to brown.
Remove from oven and leave the pastry cases to cool. Remember the ceramic baking beans will be extremely hot
Make the glaze.
Blitz around half a punnet of strawberries – or use a
Add to a pot with sugar and arrowroot.
Cook over a medium heat, stirring to remove lumps, until thick.
Allow to cool for 10 minutes.
Whip the cream and plop inside each pastry case
Top with a freshly hulled strawberry.
Cover with the glaze.
Munch

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SCOTTISH STRAWBERRY TARTS

Strawberries just make summer so if there's one thing us Scots can do well is to add sugar to them to make them taste even better!

Print Recipe Pin Recipe

Course afternoon tea

Cuisine scottish

Ingredients

  

• 250 g all-purpose flour
• 160 g) unsalted butter softened
• 1 large egg
• 70 g sugar
• or one packet of ready-made shortcrust pastry
• Whipping cream
• 2 Punnets of Scottish Strawberries you’ll be wanting to munch some whilst making this
• 100 g sugar
• 1 small packet of arrowroot powder I used Dr Oetker Ground Arrowroot sachets, each one is 8g in weight

Instructions

 

• Roll the shortcrust pastry flat.
• Cut and place inside your tart cases.
• Cover with greaseproof paper and then fill with ceramic baking beans.
• Cook until they start to brown.
• Remove from oven and leave the pastry cases to cool. Remember the ceramic baking beans will be extremely hot
• Make the glaze.
• Blitz around half a punnet of strawberries – or use a
• Add to a pot with sugar and arrowroot.
• Cook over a medium heat, stirring to remove lumps, until thick.
• Allow to cool for 10 minutes.
• Whip the cream and plop inside each pastry case
• Top with a freshly hulled strawberry.
• Cover with the glaze.
• Munch

Keyword afternoon tea, cake, dessert, scottish, tea

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