What would afternoon tea be without strawberry tarts? These are extra fancy, and extremely delicious.

Makes 8 tarts

For the sweet pastry

  • 200g unsalted butter, at room temperature
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 250g plain flour
  • 90g cornflour

For the filling

  • 200ml of double cream, lightly whipped
  • 100g Strawberry jam

For the toffee strawberries

  • 8 Fresh strawberries, stalks attached
  • 150g caster or granulated sugar


  1. First make the toffee strawberries. Place the sugar in a heavy-based pan and bring to a simmer. You can move the pan to stop the sugar from sticking, but do not stir.
  2. Simmer until the sugar changes to a light golden toffee shade. This can take 10-15 minutes. Be very careful as the pan and toffee will get extremely hot.
  3. Very carefully dip each strawberry into the toffee, holding by the stalks or by piercing the strawberry with a fork.
  4. Allow any excess toffee to drop off, then transfer to a sheet of greaseproof paper and leave to cool.
  5. Then move onto the tarts. Beat the butter, sugar and vanilla until light and fluffy
  6. Beat in the sieved flour and cornflour
  7. Transfer to a floured surface and knead together until you have a firm dough
  8. Chill for half an hour so the pastry is easier to handle
  9. Choose a cutter that will cover your chosen size of pastry cases
  10. Roll the pastry onto a floured surface and cut circles that are about the thickness of a £2 coin.
  11. Using a fork, prick a few holes into the pastry to help it cook
  12. Transfer the filled pastry cases in the pastry tray to the freezer and chill for 30 minutes. This will help stop the pastry shrinking
  13. Bake at 180ºC/350ºF/Gas 4 for 20 minutes until crisp and golden
  14. Cool for a few minutes then transfer to a cooling wire
  15. Place a spoonful of strawberry jam at the bottom of each shell, and a spoonful of whipped cream and finish with a toffee strawberry.
  16. Enjoy right away with a lovely cup of tea – you deserve it.