Celebrate the arrival of summer with this deliciously light strawberry tart! Top with as many summer fruits as you like.


350g ready-made sweet shortcrust pastry

flour, for rolling out

150ml double cream

1 tbsp lemon curd

½ punnet strawberries

Handful of blueberries, raspberries & blackberries

2tbsp strawberry jam, without any whole strawberries in it






  1. Pre-heat oven to 180C/Gas 4. Roll the pastry out on a floured surface until it’s 1 inch thick. Cut round an upturned wine glass to make 4 circles. Put each one into the tart tin.
  2. Put a square of greaseproof paper and some dried rice in each and pop into the oven for 25 minutes, then take paper and rice out. Leave to cool.
  3. Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
  4. Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
  5. Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream and sprinkle with a mixture of raspberries, blackberries and blueberries.
  6. Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.

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