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Strawberry Pastry Hearts

Strawberry Pastry Hearts

Makes 8 hearts


  • 2 square sheets of puff pastry
  • 2 x 400g tins GOLDCREST Strawberries
  • 2 Tbsp sugar
  • Juice of ½ a lemon
  • ¼ tsp freshly ground black pepper
  • 2 large eggs
  • Flour for dusting
  • Whipping cream for serving


  1. Drain the strawberries and place them into a medium sized pot. Add the sugar, lemon juice and black pepper. Bring to a simmer and squash the strawberries well with a spatula. Allow to reduce and get to a thick, jammy consistency. Remove from the heat and allow to cool completely.
  2. Beat the two eggs together and set aside.
  3. Flour a clean work surface and roll out the puff pastry. Cut large hearts out of each sheet.
  4. Place half of the hearts onto a lined baking tray. Fill the centre of each heart with about 2-3 teaspoons of the strawberry jam. Egg wash around the jam and then place the other hearts on top and seal the edges. Press down around the edges of each tartlet with a fork to ensure a good seal. Make a small slit in the centre of each pastry to allow steam to escape.
  5. Place the pastries in the fridge for 15 minutes to firm up.
  6. Preheat the oven to 220˚C and lower the rack to the bottom third of the oven.
  7. Remove pastries from the fridge and egg wash all over.
  8. Bake in the oven for 20 minutes until golden brown and cooked through.
  9. Allow to cool and then dust with icing sugar.
  10. Serve with extra strawberry jam and whipped cream.

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