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Home • Recipe • Scottish • Scottish Strawberry Tarts
Published by Amy
When it comes to summer baking treats, is there anything better than a Scottish strawberry tart?
File this recipe under, “bakes I thought were global but are actually really Scottish.”
That list is continually growing. But I think that’s part of growing up somewhere constant, and just never realising otherwise; assuming what you’ve always known, is that everyone in the world has also known.
Now, of course you will get strawberry tarts outside of Scotland. In fact, there are many variations depending on where you are in the world. But these strawberry tarts are the kind you will find in bakeries and supermarkets all over Scotland. The rows of these little individual strawberry tarts in the windows of your High Street bakery is a signal that summer has arrived!
And Scottish strawberries are more delicious than any other strawberries in the world. FACT! If you have never tried one, you must, they are the most strawberry tasting strawberries you will ever taste.
Save this recipe for when you see your first punnet of Scottish strawberries at the supermarket in the coming weeks – you can thank me later!
Scottish strawberry tarts are delicious little pastry casings, filled with a generous dod of fresh whipped cream, topped with a decent sized strawberry, and finished with a drizzling of strawberry sauce to seal it all in.Where as you will get strawberry tarts all over the world, here in Scotland we like ours in individual portions, with the ability to eat them on the go!
Don’t let their dazzling, show-stopping appearance fool you… Strawberry tarts are actually quite simple to make.You’ll start by preparing your pastry cases. This recipe has step-by-step instructions to make fresh shortcrust pastry but you can of course use a pre-made ready roll pastry too.Then you make your sauce, glaze, jelly…whatever you want to call it! This is again really simple but you can cheat on this step too – just take a look at Granny’s Top Tips below.Next you will whip up your fresh cream, before finally assembling it all together. Pastry case, dod of cream, strawberry on top, and a drizzle of the sticky sauce to finish. And repeat.The hardest step is judging just how much strawberry sauce is the right amount – your first tarts will probably have too much or too little, it’s all about trial and error.
Absolutely! You can use a ready-roll shortcrust pastry to make these individual strawberry tarts. In fact, you could even use pre-made pastry shells if you really want to make life easier.
And if you want to make gluten-free strawberry tarts, you could use a gluten-free ready-roll shortcrust pastry for ease.
My recipe for Scottish Strawberry Tarts includes a super easy, one-pan recipe for strawberry tart jelly/jam/sauce. There are a few Scottish food producers that sell their own strawberry tart sauce but this is generally quite seasonal and not as easy to get a hold of outside Scotland.See Granny’s Top Tips below for some ideas for strawberry sauce alternatives if you want to skip making your own.
• If you don’t have baking beans already, this is one recipe that is worth investing in them for. And when it comes to baking the pastry with the baking beans, a good hack is the place a cupcake case into the pastry and fill them with the beans. Not lining the pastry before adding the beans will be a trypophobics nightmare, not to mention a pain to get them back out of the pastry.
• Short on time? You can make your pastry ahead of time and keep it in the fridge. Or simply use a ready-roll shortcrust pastry.
• Struggle with whipping cream? The recipe states double cream but if you have trouble getting cream to the right consistency, use whipping cream instead – it’s a bit more forgiving. And stop whipping right before you think you’ve whipped it enough, it will continue to thicken a little more.
• You want decent sized strawberries for in your tarts. Not too big though, or all your sauce will roll right down off them, and down the sides of your pastry.
• If you don’t want to spend the time making the strawberry sauce, you can use a strawberry syrup intended for ice cream, some watered down strawberry jam or some Scottish companies like Castleton Farm do make their very own strawberry glazing jelly, specifically for use on Scottish strawberry tarts.
Butter These little home made Strawberry Tarts simply wouldn’t work without their shortcrust pastry casing. Butter will give you the richest tasting pastry but margarine is also an option, should you prefer. Just be sure to use a block margarine, as opposed to the spreadable kind – the latter will make your pastry too soft and difficult to work with.
Sugar Not necessarily essential in a shortcrust pastry but when you’re making a pastry for a sweet tart, it makes sense to start with a sweetened pastry, right?
Flour Plain flour for a shortcrust pastry because we don’t want it rising and taking away any of the precious room for fillings.
Strawberry Sauce My strawberry tarts recipe includes instructions to make your own, fresh strawberry tarts sauce. It’s super easy and only requires a few more ingredients – strawberry, sugar, corn flour and a little water. You mix the cornflour and water to make a slurry – this helps thicken the sauce without having to boil it for ages. Then you simply pop all the ingredients into a pan an boil then simmer. You’re looking at about 20 minutes in total. This is a great way to use strawberries that are a little past their best too, no one will know they were a little squishy once they’ve been macerated into a sweet sauce.
Double Cream When Granny made Strawberry Tarts in the bakery they used what was known as synthetic cream (sometimes known as mock cream). This isn’t something you can pick up in the supermarkets, although some online retailers do stock it, and there is some recipes online should you want to keep it authentic. However, whipping up some double cream is a much more natural substitute, not to mention absolutely delicious. The only thing you need to watch for when using fresh cream is storing the strawberry tarts in the fridge and not keeping them longer than a couple of days – although I guarantee you’ll have them all eaten before then! But should you wish to keep them a little longer, simply swap the fresh cream for a buttercream.
Strawberries You’ll need a punnet of strawberries for making the strawberry sauce but you will also need 12 decent sized strawberries too – one for each tart. You want them to be medium-large, not too big and not too small. If you can’t get decent sized strawberries, you could always use 2-3 smaller ones in their place.
Gluten-free: For ease, to make this a gluten-free strawberry tarts recipe, simply swap out the pastry for a gluten-free shortcrust pastry. The recipe for the strawberry sauce is also gluten-free but be careful to check the ingredients on any other ready-made strawberry sauce option.
Nut-free: No nuts are used in this recipe, making it a nut-free strawberry tarts recipe. But be sure to double check your ingredients individually, to check for hidden nuts.
Egg-free: No eggs are used in this recipe, making it a egg-free strawberry tarts recipe. But be sure to double check your ingredients individually, to check for hidden egg.
Dairy-free: To make these as dairy-free strawberry tarts, simply use a dairy-free block margarine in the pastry, and swap the cream for the filling with a dairy-free alternative, such as vegan cream, or coconut cream.
Vegan: To make these into vegan strawberry tarts, simply follow the dairy-free options above.
Could I use a cream patisserie instead of cream Thank you
Yes you could Linda , that’s what I do .
It’s funny Amy, how many of the same products are found in Scottish and Northern Irish bakeries. These are sold in NI bakeries and I am so pleased you have posted a recipe. I love to buy these but now going to try and make my own using your recipe. And well done to your little one , you are very right to be proud
That is funny, Jayne! I had no idea. But yes, there’s been quite a few Scottish recipes I have shared that have also been [unknowingly on my part] Irish & Northern Irish. I will be sure to add this to our Irish recipes list too.
Proper Scottish Strawberry tarts..no creme patisserie, just whipped cream! Pastry cases turned out perfect and tasted like quality shortbread. Made the strawberry syrup as per recipe and delighted with it too.
I have just made these they look.good ive been trying to make these for years
Hi. Do you have a recipe for making vegan and coconut cream that I can use as filling for the Scottish Strawberry Tarts please?
Hi Amy can’t wait to make your strawberry tarts I grew up in Glasgow and was so happy when my Mom brought them the bakery
How do I make crème patisserie please as can’t have fresh cream
Never actually knew these were scottish! Used to buy them at Greggs when I was little all the time.
Could you use tinned strawberries for the sauce? Or do you think this would change the outcome?
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