Wild Strawberries: From Propagation to Harvesting and a Delicious Strawberry Tart

A couple of years ago, I learned that wild strawberries have the highest antioxidant levels among all berries. Their leaves are just as beneficial. I use them as tea, in skincare, as a mouthwash, and to support digestive health.

So, I propagated some from seeds I gathered in the wild and planted them throughout the garden and in plant pots. Below is how I did it.

I squish the berries in water to disperse the seeds and pour the mixture onto the soil.

Add thin layer of soil on top.

Cover with plastic. After 10 days, a few strawberry plants will sprout.

Only this year have I seen them really thrive, plenty of flowers and producing lots of fruit.

Very dainty white flowers.

They are now growing everywhere!

The berries are mostly hidden underneath, and I had to sweep the leaves aside to see.

I picked some ripe wild strawberries, along with a few from my regular strawberry plants.

Wild strawberries are tiny but bursting with flavour and nutrients.

I thought of making a strawberry tart for everyone to enjoy.

🍓 Classic Strawberry Tart Recipe

Ingredients:

For the crust:

1 1/4 cups (160g) all-purpose flour

1/2 cup (115g) unsalted butter, cold and cubed

1/4 cup (30g) powdered sugar

1 egg yolk

1–2 tbsp cold water

Pinch of salt

For the pastry cream :

1 1/2 cups (375ml) whole milk

3 large egg yolks

1/4 cup (50g) sugar

2 tbsp cornstarch

1 tsp vanilla extract (or 1/2 vanilla bean)

2 tbsp unsalted butter

For topping:

About 1 lb (450g) fresh strawberries.

Optional: apricot jam for glaze (about 1/4 cup) or honey if not available.

Instructions

1. Make the tart crust:

In a bowl, mix flour, sugar, and salt. Add cubed butter and rub with fingertips or blend gently until crumbly.

Add egg yolk and cold water, mixing gently until dough just comes together.

Form into a disk, wrap in plastic, and chill for 30 mins.

Roll out the dough.

Press into a tart pan (9-inch/23cm).

Prick the base with a fork.

Chill 15 minutes

Blind bake at 375°F (190°C) for 15 minutes with parchment and weights.

Then another 10 minutes uncovered until golden. Let cool.

1. Prepare pastry cream:

   

In a saucepan, heat milk until just simmering.

In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.

Slowly pour in hot milk while whisking.

Mix well.

Return mixture to the saucepan and cook over medium heat,

Stirring constantly, until thick and bubbly.

Remove from heat, stir in butter and vanilla. Strain for smoothness.

Cool with plastic wrap touching the surface to prevent skin.

1. Assemble the tart:

Spread cooled pastry cream in the baked shell.

Arrange strawberries on top.

1. Optional glaze: Warm apricot jam or honey with a splash of water. Strain and brush over strawberries for shine.

   

2. Add mint leaves for a fresh touch!

This strawberry tart was delicious and perfectly balanced in flavour,

The wild strawberry paired with the regular juicy strawberries created a lovely contrast of sweetness and tartness.

With a flaky crust and creamy custard, that is not so sweet. I can’t wait to harvest again and make more!

It was lovely with a hot cuppa, eaten outside just after the rain stopped!

Try making it, you won’t regret it!

Have a lovely day!

Mariah 😊🍓