The Tudor Society

Tudor Cooking with Claire – Strawberry Tart

I'm posting this week's video a day early as I'm away tomorrow - enjoy!

I love strawberries so when I saw this Tudor/Stuart strawberry tart recipe I just had to give it a go. It is delicious, easy to make and takes very little preparation and time.

Shortcrust Pastry

170g (6oz) plain flour
Pinch of salt
85g (3oz) butter
Around 3 tbsp water

Strawberry Tart

20cm pastry case (bought or homemade)
450g (1lb fresh strawberries, hulled
1/8 tsp groung ginger
1/8 tsp ground cinnamon
6 tbsp red wine
2 tbsp sugar

Shortcrust pastry recipe based on one from

Strawberry Tart recipe from Cooking and Dining in Tudor & Early Stuart England by Peter Brears - Brears bases his on a recipe from The Accomplisht Cook (1660) by Robert May. May's book can be read online at Project Gutenberg - click here and his recipe for strawberry tart is as follows:

"Wash the strawberries, and put them into the Tart, season them with cinamon, ginger, and a little red wine, then put on sugar, bake it half an hour, ice it, scrape on sugar, and serve it."

There are 3 comments Go To Comment

  1. J

    Does ice it mean refrigerate and scrape on sugar mean sprinkle? I love strawberries and raspberries too.

    1. A

      Hi Jean, in England, icing a cake means sprinkling sugar on top, or actually making an “icing sugar” from sugar and water or a royal icing from egg whites and icing sugar. I suppose it is called icing as it looks like a covering of ice or snow.

      We have the phrase “it’s the icing on the cake”, which means something extra special which makes an experience or item unbelievably good (eg. an upgrade on a flight, or a free champagne when you go out for a meal). Do you have anything similar?

      There are so many language and cultural differences! Hope that clears things up.

  2. C

    This sounds really good! I am going to try it.

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Tudor Cooking with Claire – Strawberry Tart