This simple fresh strawberry tart is the easiest baking project the make the most of strawberry season! It's full of juicy berries, crisp sugar-sprinkled pastry and a very necessary scoop of vanilla ice cream. ♥
Baking with fruit is one of the best ways to make the most of each season. You can check out our most popular recipes using fresh fruit. Like this wild berry jam slice, strawberry rhubarb crumble, puff pastry apple tart, raspberry peach fruit crumble.
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- fresh strawberries- you can use berries that are getting close to their best before date because they will be very juicy.
- strawberry conserve- for brushing the pastry before you place the strawberries on. It helps to boost the strawberry flavour and creates a barrier to stop the pastry from getting soggy while the tart bakes.
- shortcrust pastry- we are definitely not making our own pastry for this recipe. You absolutely can if that's what you want, but this recipe is about being quick and easy. Not labour intensive.
- honey- brings out the natural strawberry flavour and makes a flavourful change from caster sugar.
- demerara sugar- sprinkled on the pastry before baking, it gives incredible texture and crunch.
- corn starch- helps to thicken the juice from the strawberries to create a jammy texture.
- pistachios (optional)- a natural pairing with strawberries, the pistachios are totally optional, but so so worth it!
Step by step directions
Step 1 & 2
Mix the honey and corn starch together to make a thick paste. Add in the chopped strawberries and stir really well to coat. Set aside while you make the rest of the tart.
Step 3 & 4
Unroll the pastry and lay it out on a sheet of baking paper. Spoon the conserve onto the pastry leaving a 1 ½ inch border around the edge and pile the strawberries onto the conserve. Brush the edges of the pastry with some beaten egg.
Step 5 & 6
Fold the edges of the pastry up to enclose the strawberries and brush with more egg wash. Sprinkle with the demerara sugar and bake in the preheated oven until the pastry is deep golden and the strawberries are soft and jammy. Sprinkle with the optional pistachios and serve warm with vanilla ice cream.
This tart only takes about 10 minutes to put together (when using a premade pastry) and about 35 minutes to bake at 180ºC. The baking temperature is important here for pastry because if the oven isn't hot enough, the butter starts to split out of the pastry and will make a greasy mess. Also, be aware that your oven may run a few degrees hotter or cooler than the started temperature.
*If the pastry is starting to get too dark before the strawberries are baked and jammy, cover the pastry with some foil to stop it from overly browning. BUTTT we are definitely looking for a deep golden colour rather than a pale yellow pastry. This tart benefits from a very crispy and flaky pastry.
*Be sure that the pastry stays cold by not taking it out of the fridge too soon before needing it. If the pastry is too warm when it goes in the oven, the butter will start to split out from the pastry and it will be a soggy mess.
*For larger strawberries, cut them into quarters and for medium strawberries, cut them in half.
Once this strawberry tart cools down the juices truly turn to jam meaning that the pastry won't go soggy as it cools. So this part is perfect for making ahead of time, or for storing leftovers. Keep it in the fridge for up to 3 days or wrap in foil and store in the freezer for up to 3 months.
If you've frozen it, remove it from the freezer and leave it in the fridge (still wrapped) for a few hours until the tart has defrosted.
More fruit recipes
Simple Strawberry Tart
- 1 (1) box pre-made short crust pastry
- 60 ml (2 floz) honey
- 1 tablespoon (1 tablespoon) corn starch mixed with 1 teaspoon water
- ¼ teaspoon (¼ teaspoon) vaniila extract
- 6 tablespoons (6 tablespoons) strawberry conserve
- 2 (2) punnets strawberries, green tops cut off and sliced into quarters
- 1 (1) egg beaten, for the egg wash
- 2 tablespoons (2 tablespoons) demerara sugar
- 2 tablespoons (2 tablespoons) pistachios, chopped (optional)
- Preheat the oven to 180ºC and line a baking tray with non stick baking paper.
- Roll the pastry out onto the grease proof paper and top with the strawberry conserve leaving a 1 ½ inch border around the edge of the pastry, and set aside while you make the filling.
- In a medium bowl mix the corn starch and the 1 teaspoon of water. Stir in the honey and set aside while you prep the strawberries.
- To prep the strawberries, cut the green tops off and slice into half or quarters. Stir into the honey cornstarch mix. Stir well to coat all the strawberries in the honey.
- Scatter the strawberries onto the pastry over the conserve being sure to maintain the border of the pastry.
- Brush the edge of the pastry with the egg wash and fold the edges up over the strawberries. Brush the edge of the folded pastry with the egg wash and scatter with the demerara sugar. Bake in the preheated oven for about 30-35 minutes until the pastry is deep golden and crispy around the edges and the bottom.
- Scatter with the chopped pistachios if using.
- Serve warm with ice cream or at room temperature.
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