Ingredients

125g unsalted butter, softened slightly

85g icing sugar

1 egg

200g plain flour, plus extra for dusting

100g strawberry jam

500g strawberries, small hulled and large sliced

2 tbsp apricot jam

300ml milk

150ml double cream

1 tsp vanilla extract

3 egg yolks

60g caster sugar

3½ tbsp cornflour

50g butter, cubed and softened

Instructions

Step 1: Beat the butter and icing sugar together until smooth but not fluffy. Mix in the egg until combined, then add the flour. Bring the mixture together with your hands to form a dough. Wrap it in cling film and chill in the fridge for 30 minutes.

Step 2: Dust a surface with flour and roll out the pastry to a 26cm circle, about 3cm larger than your tart tin. Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to prevent air bubbles and chill for another 30 minutes.

Step 3: Preheat the oven to 200°C (180°C fan or gas mark 6). Line the pastry case with scrunched-up baking parchment and baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for another 15-20 minutes until the pastry is crisp and golden. Leave to cool in the tin.

Step 4: To make the crème pâtissière, heat the milk, cream, and vanilla extract in a pan over medium heat, stirring occasionally, until it simmers. Meanwhile, whisk the egg yolks and caster sugar in a bowl for 3 minutes until pale. Stir in the cornflour until combined.

Step 5: Pour a quarter of the hot milk mixture into the egg yolk mixture, whisking continuously. Then return everything to the pan and cook over low-medium heat, stirring constantly for 5-8 minutes until thickened. Transfer to a large bowl and cool for 15 minutes, whisking occasionally.

Step 6: Gradually whisk in the softened butter until smooth. Cover and chill in the fridge until needed.

Step 7: Beat the strawberry jam to loosen it and spread evenly over the cooled pastry base. Spoon the crème pâtissière into a piping bag and pipe it in a spiral over the jam layer.

Step 8: Arrange the halved and sliced strawberries in a decorative pattern on top. Warm the apricot jam with 1 tablespoon of water until loose, then let it cool slightly. Brush the jam glaze over the strawberries for a shiny finish.

Tips & Variations

For extra flavor, add a splash of almond extract to the pastry dough or sprinkle chopped nuts over the crème pâtissière before adding strawberries.

Use other fresh berries like raspberries or blueberries for a mixed berry tart.

Ensure the crème pâtissière is cool before spreading or piping to prevent melting the jam layer.

FAQs

Can I make the tart pastry in advance?

Yes, you can prepare the pastry dough up to a day ahead and keep it wrapped in the fridge. Just bring it back to room temperature before rolling out.

What can I use instead of apricot jam for the glaze?

If apricot jam is unavailable, you can use clear honey or another light-colored jam like peach or apple to glaze the strawberries for a shiny finish.