Strawberry and Redcurrant Tart

Serves: 6

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Total Time: 50

Cook Time: 50

• For the pastry
• 250 gram(s) plain flour, plus extra to dust
• 100 gram(s) (3½oz) unsalted butter
• 100 gram(s) (3½oz) icing sugar
• 1 large egg
• 2-3 drops vanilla essence
• For the filling
• 3 large eggs
• 75 gram(s) caster sugar
• 3  level tbsp plain white flour
• 3  level tbsp cornflour
• 450 ml (¾ pint) milk
• 2 teaspoon(s) vanilla essence
• 700g-900g (1½lb-2lb) medium-sized strawberries
• 125 gram(s) redcurrants
• 6  level tbsp redcurrant jelly to glaze (optional)
• icing sugar to dust

Method

1. To make the pastry, put the flour, butter and icing sugar in a food processor and whiz until the mixture resembles fine crumbs. Add the egg and vanilla essence and whiz again until the mixture just comes together. You may need to add a few drops of cold water if the dough is a little dry. Gather the pastry together on a lightly floured work surface, then wrap and chill for 30min.
2. Roll the pastry out on a lightly floured work surface and line a 23cm (9in) diameter, 2.5cm (1in) deep loose-bottomed tart tin. Prick the base all over and line with greaseproof paper and ceramic baking beans, dried beans or rice. Chill for 15min. Place on a baking sheet and cook at 200°C (400°F) mark 6 for 15-20min, remove paper, beans or rice and cook for a further 10-15min or until the pastry is golden. Allow to cool a little, then turn out on to a cooling rack.
3. Meanwhile make the filling. Beat the eggs and sugar together in a large bowl until well combined. Sift the flour and the cornflour into a separate bowl and beat in a little of the milk to make a smooth paste. Combine the egg and flour mixtures. Heat the remaining milk to scalding point and pour into the egg mixture, stirring all the time. Return the egg mixture to a clean pan and cook over a low heat, stirring continuously, until the mixture comes to the boil. Simmer for 1min, add the vanilla essence, cover immediately, then cool and chill.
4. Using an electric hand whisk, whiz the custard until smooth and spoon into the cooled pastry case. Trim the stalk end of the strawberries so they stand upright and place them cut-side down on top of the custard. Arrange small sprays of redcurrants between the strawberries.
5. To glaze the tart, put the redcurrant jelly in a small pan, beat until fairly smooth, then place over a low heat and stir until runny and smooth. Add a tiny amount of water to the jelly if it's too thick. Leave to cool a little, then brush generously over the top of the fruit. Dust with a little sifted icing sugar just before serving.
6. PREPARE AHEAD Make the pastry and custard up to two days ahead. Wrap and chill the pastry. Cover and chill the custard. A day ahead, complete step 2. Cool the pastry case and store in an airtight container.
7. TO SERVE Complete the recipe.
8. FREEZE AHEAD Complete the recipe up to the end of step 2, then wrap and freeze the pastry case.
9. TO SERVE Thaw at cool room temperature for 2-3hr, then complete the recipe.
10. COOK'S TIP The custard may go lumpy as it comes to the boil - don't worry! Draw the pan to one side and whisk it until smooth again, then return to the heat to continue cooking. The custard must boil, or it will taste of flour.

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