Strawberry Tart Recipe
Ingredients
| 8 oz/225 g plain flour | ||
| 5 oz/150 g butter or margarine | ||
| 1/2 oz/15 g caster sugar | ||
| 1 egg yolk, size 3 | ||
| Custard | 3/4 Pint, made | |
| 8 oz/225 g fresh strawberries | ||
| 3 tbsp redcurrant jelly | ||
| Lemon juice | 1 Tablespoon | |
Directions
Preheat the oven to Gas 6 400°F, 200°C, 15 mins before baking pastry case.
Sieve the flour into a mixing bowl, add fat and rub in until the mixture resembles fine breadcrumbs.
Stir in sugar, then add egg yolk and 2 tsp cold water.
Mix to form a firm but pliable dough.
Knead on a floured surface, use to line a 9 in/23 cm fluted flan case.
Prick base with a fork and bake blind for 12-15 mins, or until cooked.
Remove from oven and leave until cold.
When cold, fill with prepared custard and smooth the top.
Hull the strawberries, wash and dry thoroughly.
Cut in half and arrange over the custard.
Heat the redcurrant jelly and lemon juice together.
Stir until smooth.
Cool slightly then spoon over the top of the strawberries.
Serve with melba sauce.
Sieve the flour into a mixing bowl, add fat and rub in until the mixture resembles fine breadcrumbs.
Stir in sugar, then add egg yolk and 2 tsp cold water.
Mix to form a firm but pliable dough.
Knead on a floured surface, use to line a 9 in/23 cm fluted flan case.
Prick base with a fork and bake blind for 12-15 mins, or until cooked.
Remove from oven and leave until cold.
When cold, fill with prepared custard and smooth the top.
Hull the strawberries, wash and dry thoroughly.
Cut in half and arrange over the custard.
Heat the redcurrant jelly and lemon juice together.
Stir until smooth.
Cool slightly then spoon over the top of the strawberries.
Serve with melba sauce.
Chef
