The Strawberry Tart Recipe is a master the basics of this fresh fruit tart and you can adapt it by replacing the strawberries with other soft fruit.
Special equipment: 9in (22cm) tart pan baking beans
1¼ cups all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled
¼ cup sugar
2 large egg yolks
½ tsp pure vanilla extract
6 tbsp red currant jelly, for glazing
For the crème pâtissière:
½ cup sugar
½ cup cornstarch
2 large eggs, at room temperature
1 tsp pure vanilla extract
1¾ cups whole milk
10oz (300g) strawberries, washed
and thickly sliced
1 In a bowl, rub the flour and butter together until they form fine crumbs. Stir in the sugar.
2 Beat the egg yolks with the vanilla extract and add them to the flour mixture.
3 Bring together to form a soft dough, wrap in plastic wrap, and chill for 1 hour.
4 Preheat the oven to 350°F (180°C). Roll out the pastry to 1⁄8in (3mm) thick.
5 Being fragile, it may crumble. If so, bring it together with your hands and gently knead.
6 Use the rolled out pastry to line the pan, leaving an overlapping edge of 3⁄4in (2cm).
7 Use a pair of scissors to trim any excess pastry that hangs down further than this.
8 Prick the pastry base all over with a fork to keep air bubbles from forming during baking.
9 Carefully line the pastry shell with parchment paper.
10 Scatter baking beans over the paper. Place on a baking sheet and bake for 20 minutes.
11 Remove the beans and paper and bake for 5 minutes more. Trim any excess pastry.
12 Melt the jelly with 1 scant tablespoon water and brush over the pastry shell. Leave to cool.
13 For the crème pâtissière, beat the sugar, cornstarch, eggs, and vanilla in a bowl.
14 In a heavy saucepan, bring the milk to a boil and take it off the heat just as it bubbles.
15 Pour the hot milk on to the egg mixture, whisking all the time.
16 Return the custard to a pan and bring to a boil over medium heat, whisking constantly.
17 When the custard thickens, reduce heat to low and continue to cook for 2–3 minutes.
18 Turn into a bowl, cover the surface with plastic wrap, and leave it to cool.
19 Beat the crème pâtissière and spread it over the pastry shell. Top with the strawberries.
20 Heat the jelly glaze again and brush over the strawberries, then leave to set.
21 Remove from the pan to serve. STORE Best eaten on the day but will keep chilled overnight.