Tarte aux Fraises

Ingredients

• 1For sweet pastry: 200g plain flour, 100g cold butter, 60g icing sugar, 1 egg yolk, 2 tbsp cold water
• 2For crème pâtissière: 500ml milk, 5 egg yolks, 100g caster sugar, 50g cornflour, 1 vanilla pod
• 3500g fresh strawberries, hulled and halved
• 43 tbsp strawberry or apricot jam, warmed and sieved (for glaze)

Instructions

1. 1Make pastry: rub cold butter into flour and icing sugar until breadcrumb-like. Add egg yolk and water to form a dough. Wrap and chill 30 minutes.
2. 2Roll pastry and line a 23cm tart tin. Chill again. Blind-bake at 190°C with baking beans for 15 minutes, remove beans, bake a further 10 minutes until golden. Cool.
3. 3Make crème pâtissière: heat milk with vanilla. Whisk yolks and sugar, add cornflour, pour over hot milk, return to heat, stir until thick. Strain, cool with cling film on surface.
4. 4Whisk cooled crème pâtissière until smooth. Spread evenly into the cooled pastry case.
5. 5Arrange halved strawberries decoratively over the top in concentric circles.
6. 6Brush warm sieved jam over the strawberries to glaze.
7. 7Chill until serving. Best eaten the same day.