Strawberry And Pimms Tart

blog-templateIt’s the Queen’s 90th birthday today, so I thought I’d make something using the most British of ingredients – Strawberries and Pimms! This is a bit of a cheats tart by using premade pastry but feel free to make your own. You could even add some orange zest to complement the flavours.

Strawberry And Pimms Tart


  • 1 pack of premade shortcrust pastry
  • Plain flour for rolling
  • 4 egg yolks
  • 50g caster sugar
  • ½ pint of milk
  • 1 vanilla pod
  • 2 tbsp plain flour
  • 1 tbsp cornflour
  • 2 punnets of strawberries
  • 2 tbsp seedless jam
  • 3 cubes of jelly (whatever flavour you want, I used strawberry)
  • 2 tbsp boiling water
  • 4 tbsp Pimms (I used strawberry flavour)


  1. Making pastry is easy but at summer time I much prefer to be outside than inside and so using a pack of premade pastry is an easy cheat to save some time. Roll out your pastry to about 4mm thick and blind bake in your tart tin for around 15 minutes. Take it out of the oven and brush with egg wash to seal any cracks and prevent the base from getting soggy later on. Pop back in the oven for 5 minutes or so until golden brown.
  2. To make your filling, heat the milk and the split vanilla pod until near boiling and allow to cool slightly then remove the vanilla pod. In the meantime, whisk your eggs with your sugar until light and frothy and then stir in the flour and cornflour. Slowly add the warm milk, whisking continuously. Place the mix back on the heat until thickened considerably and set aside to cool.
  3. Assemble the tart by pouring a layer of filling in and topping with hulled strawberries. Make sure the strawberries have a nice flat bottom so they sit upright on the filling and base.
  4. To make the glaze, mix the jam, jelly cubes and boiling water together alternating stirring with heating in a microwave until you get a smooth mixture. Then add the Pimms and stir in. Brush this over the fruit until shiny and all the gaps are filled.
  5. Chill until set and then serve!

Meg Davies

About Our Expert Contributor

Meg Davies has been an enthusiastic home baker from a very young age. Now at university in Birmingham, she has been studying Food & Consumer Management for two years. She loves to come up with fun & interesting recipes that are easy for everyone to make at home and is in the process of making her own website charting her baking adventures.

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