• 1 x 245g sweet pastry case
  • 100ml double cream
  • 40g caster sugar
  • 200g mascarpone
  • 1 vanilla pod, seeds removed and reserved
  • 400g strawberries, halved
  • 2 tablespoons apricot jam, melted and sieved, to glaze


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Brush the inside and edges of the pastry case with 1 tablespoon of the double cream.

  2. 2

    Bake for 10 minutes until golden and then remove and allow to cool.

  3. 3

    Meanwhile, whisk the remaining double cream with the sugar, mascarpone and vanilla seeds until combined.

  4. 4

    Spread the mascarpone mixture over the cooled pastry case and cover with the halved strawberries in a random pattern.

  5. 5

    Brush with the melted apricot glaze and place the tart in the fridge for at least 1 hour before serving.

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 24.4g 35%
  • Saturates 13.5g 68%
  • Sugars 17.4g 19%
  • Salt 0.2g 3%

% of the Reference Intakes

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