Strawberry tart recipe

In a bowl put the sugar and butter add a pinch of salt and with a wooden spalula work together until creamy.

Break in the egg and work until smooth. Pour in sifted flour and work rapidly.

Empty on to a floured board and work with palm of hand until a ball forms.

Cut the pastry into 4 pieces, pile one on top of the other and push them down firmly together again.

Do this three times and leave to rest for 1 hour before use.

Heat the oven to 200c or 400f gas 6 butter and flour the tart tin and set aside. Roll out the pastry to 1/4 ins and place in the tin carefully.

It will crumble but correct this by pressing the cracks together with your fingers. Trim off the pastry leaving a rather thick edge.

Work this up a little between the fingers and thumb so that it stands up a 1/4ins above the rim of the tin, keep it as thick as possible.

Prick the base with a fork and then bake for about 20 mins until a medium biscuit colour.

Cool for a few seconds remove from tin and leave to cool completely. Put the redcurrant jelly in a pan and gently melt.

Brush over the base of the pastry with the warm redcurrant jelly.

Fill with strawberries and brush the rest of the jelly over the strawberries serve warm or cold


Strawberry tart recipe