Strawberry Tart

 

2 cups (250 g) all-purpose flour

2/3 cup (150 g) cold butter

1/2 cup (60 g) icing sugar

2 egg yolks 

2-3 tbsp ice water

 

4 egg yolks 

2/3 cup (150 g) sugar

2 tbsp all-purpose flour

1 1/2 cups (350 ml) milk

2 tsp vanilla extract 

2 cups (500 g) fresh strawberries

2-3 tbsp strawberry or apricot jam for the glaze

 

For the crust, cut the flour and the butter with a knife or pulse in a food processor until the mixture resembles coarse breadcrumbs. Add the icing sugar, then the egg yolks and ice water and mix quickly until it starts to form a dough. Shape it into a disc, wrap in cling film and chill for at least an hour. Then roll the pastry out on a lightly floured surface and transfer it to a tart tin (23-24 cm). Trim the excess dough and prick the base all over with a fork. Chill for 30 minutes.

 

Bring the milk to a simmer in a saucepan. Whisk together the egg yolks and sugar until light and fluffy, then beat in the flour and vanilla. Add the warm milk slowly into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and bring to boil, stirring constantly until it has thickened. Take the saucepan off the heat, cover the surface with cling film and leave to cool.

 

Preheat the oven to 350 F (180 C). Line the pastry case with baking paper and fill with baking beans or rice. Bake the crust for 15 minutes with beans/rice, then remove them and paper and bake for another 10-15 minutes until golden. Leave the crust to cool in the tin, then transfer to a wire rack.

 

Put the the filling into the tart and level the surface with the back of a spoon. Decorate with strawberry halves.

 

Warm the jam until melted and brush over the strawberries.