Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 150grams plain flour
- 100grams unsalted butter
- 50grams caster sugar
- 1 egg yolk
- 1/2teaspoons vanilla extract
- 6tablespoons red currant jelly
- 300grams strawberries
- 100grams caster sugar
- 50grams corn flour
- 2 eggs
- 1teaspoons vanilla extract
- 1 2/3 cup whole milk
Nutrition per serving
1610kJ / 383Cal
1610 Kilojoules or 383 Calories
18% of daily energy intake*
Protein
6.2grams
Fat
18.7grams
Carbs
39.5grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Master the basics of this fresh fruit tart and you can adapt it by replacing the strawberries with other soft fruit.
Method
Step 1 of 21
In a bowl, rub the flour and butter together to form fine crumbs. Stir in the sugar.
Step 2 of 21
Beat together the egg yolk and vanilla extract, and add them to the flour mixture.
Step 3 of 21
Bring together to form a dough; add a little water if dry. Wrap in cling film. Chill for 1 hour.
Step 4 of 21
Preheat the oven to 180°C. Roll out the pastry to a thickness of 3mm.
Step 5 of 21
If the pastry starts to crumble, bring it together with your hands and gently knead.
Step 6 of 21
Use the rolled-out pastry to line the tin, leaving an overlapping edge of 2cm.
Step 7 of 21
Use a pair of scissors to trim any excess pastry that hangs down further than this.
Step 8 of 21
Prick the pastry base all over with a fork, to prevent air bubbles forming as it bakes.
Step 9 of 21
Carefully line the pastry case with a piece of baking parchment.
Step 10 of 21
Scatter baking beans over the paper. Place on a baking sheet and bake for 20 minutes.
Step 11 of 21
Remove the beans and paper, and bake for 5 minutes more. Trim any excess pastry.
Step 12 of 21
Melt the jelly with 1 tablespoon water and brush a little over the pastry case. Cool.
Step 13 of 21
For the crème patissiere, beat the sugar, cornflour, eggs, and vanilla extract in a bowl.
Step 14 of 21
In a heavy saucepan, bring the milk to a boil and take it off the heat just as it bubbles.
Step 15 of 21
Pour the hot milk onto the egg mixture, whisking all the time.
Step 16 of 21
Return the crème to a pan and bring to a boil over medium heat, whisking constantly.
Step 17 of 21
When the crème thickens, reduce the heat to low, and continue to cook for 2-3 minutes.
Step 18 of 21
Transfer to a bowl, cover with cling film and leave it to cool completely.
Step 19 of 21
Beat the crème patissiere and spread it over the pastry case. Top with the strawberries.
Step 20 of 21
Heat the jelly glaze again and brush over the strawberries, then leave to set.
Step 21 of 21
Remove from the tin to serve.
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