This Strawberry Tart by The Great British Bake-Off winner John Whaite looks absolutely delicious and will definitely be on my table this Bank Holiday weekend.
The recipe is taken from the Daily Mail's website and more of John's recipes can be found here:
Serves 8
1 quantity rich sweet shortcrust pastry (see below)
1 quantity crème pâtissière (see below)
700g (1lb 8oz) strawberries
1 tbsp caster sugar
6 tbsp apricot jam
Preheat the oven to 180°C/fan 160°C/gas 4. Roll out the pastry to 4mm (¼in) thick, use it to line a 23cm (9in) loose-bottomed flan tin, then prick with a fork and freeze for 20 minutes.
Place a baking sheet in the oven. Line the pastry with baking paper and baking beans and bake for 12-15 minutes. Remove the paper and beans and bake for a further 12-15 minutes. Set aside to cool.
To make the crème pâtissière: whisk the yolks and sugar in a bowl until the sugar dissolves and the mixture is paler in colour. Whisk in the cornflour.
Put the milk and vanilla in a pan and heat until it almost boils. Pour half into the bowl with the eggs, whisking. When the milk is well incorporated, pour it all back into the remaining milk in the pan and return to a medium-high heat, whisking until the mixture bubbles gently and is thick enough to coat the back of the spoon.
Remove from the heat, whisk for a further minute, then add the butter, stirring, until melted. Remove the vanilla pod, if used. Pour the crème pâtissière into a bowl, allow to cool briefly, then cover with clingfilm and chill until needed.
Hull and halve the strawberries, place in a bowl with the sugar and mix so the fruit is coated. Set aside for the strawberries to go shiny. Fill the cold pastry case with the crème pâtissière, and then top with the strawberries.
To make the glaze, heat the apricot jam in a small saucepan then sieve it into a bowl. Using a pastry brush, paint the strawberry tops with apricot glaze and refrigerate until ready to serve.
For the crème pâtissière
4 egg yolks
125g (4½oz) caster sugar
40g (1½oz) cornflour
500ml (18fl oz) milk
1vanilla pod, halved lengthways, or 1tsp vanilla paste
l 40g (1½oz) unsalted butter
For the Rich Shortcrust Pasty
Makes about 500g (1lb 2oz)
1 egg
125g (4½oz) golden caster sugar
1tsp vanilla or almond extract
250g (9oz) plain flour
125g (4½oz) salted butter, cut into 1cm (½in) cubes
Whisk the egg, sugar and extract in a bowl for a minute, or until the sugar has dissolved into the egg.
Sift the flour in and stir with a wooden spoon until the mixture has a sandy texture.
Add the butter, and 'cut in' using a butter knife or a pastry cutter until the butter is incorporated and the dough comes together (this pastry gets too sticky to do this by hand).
Remove from the bowl and knead gently for a few seconds.
Wrap in baking paper and chill for at least 30 minutes before using.
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