Individual strawberry & almond tarts

Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties

  • Prep:20 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 473
  • fat 29g
  • saturates 10g
  • carbs 49g
  • sugars 32g
  • fibre 3g
  • protein 7g
  • salt 0.73g


  • 375g pack ready-rolled puff pastry
  • 25g butter, melted
  • 200g marzipan, thinly sliced
  • 400g large strawberries, hulled and sliced
  • 25g golden caster sugar
  • 25g toasted flaked almonds


White chocolate ice cream
Put 140g chopped white chocolate into large bowl. In separate bowl, whisk 6 large egg yolks and 100g caster sugar together until pale and fluffy. Bring 300ml full-fat milk to the boil in pan. Pour hot milk onto yolks and whisk together. Return to pan and heat gently, stirring, until it thickens. Pass through a sieve onto chocolate and stir, then allow to cool. Mix in 300ml double cream, place in ice-cream machine and churn til thick. Freeze til ready to use.


  1. Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.

  2. Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

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