Easy Glazed Strawberry Tarts Recipe

Luscious red strawberry tarts are a British staple when it comes to pastries, not to mention a must-have every summer. This is a simply perfect glazed strawberry tart recipe, ready in no time, that brings out the very best of our favourite berry.

Prep Time
Cook Time
  • 1 x 215g sheet, ready-rolled all-butter puff pastry
  • 2 tablespoons whole milk, for glazing
  • 200ml double cream
  • 1 tablespoon Lyle's Golden Syrup, plus extra for glazing
  • 225g fresh strawberries, hulled and quartered
A dessert for every occasion

Strawberry tarts are a long-standing familiar favourite when it comes to desserts. Perfect for picnics, parties or even afternoon teas, these tasty and easy strawberry tarts are sure to steal the show no matter what the event. Even without a specific occasion, these glazed beauties also make for the perfect post-dinner pastry treat of an evening.

How To Make Glazed Strawberry Tarts

If you’re a sucker for strawberry tart filling, you’ll be happy to know that these glazed strawberry tarts are cream filled for that extra “mmm”!

Follow this simple 6-step recipe for the ultimate tasty treats.

  1. Preheat the oven to 190C/170C fan/Gas Mark 5 and line a baking tray with baking parchment.
  2. Lay out the puff pastry and, with a 10cm pastry cutter or an upside-down glass, cut out 4 rounds. With a smaller 75cm pastry cutter (or a smaller upside-down glass), score a smaller circle within the larger disk, but not all the way though. Glaze the pastry with the milk.
  3. Carefully lay the pastry discs, with the middle and outer edge intact, on the lined tray and bake for 10 minutes, or until risen, crisp and golden. Remove from the oven and leave to cool on a wire rack.
  4. Whisk the double cream in a bowl until it forms soft peaks.
  5. Very carefully cut around the inner circle (that was scored with the smaller pastry cutter) of each pastry disc with a small, sharp knife and remove the excess pastry from the middle to leave a crisp pastry case.
  6. Mix the golden syrup into the whipped cream to make a delicate, sweet Chantilly cream. Fill the cases with the cream and top with mounds of strawberries. Heat through a little more golden syrup and use a pastry brush to glaze the strawberries before serving.
Lyle's Tip
  • What’s your favourite in-season berry? Try making these tarts with raspberries, blackberries or whatever takes your fruity fancy!
  • Be gentle with your pastry brush as you glaze your strawberry tarts, if you’re a little too heavy handed you risk displacing your pieces of fruit.
  • If you’re short on time, you could always make the pastry cases the day before you assemble your tarts.