Wed, 17 May 2023
125g /4oz. softened butter 75g /30 oz. icing sugar 1 egg 200g /7 oz. plain flour, plus extra for dusting
4oz/125g. strawberry jam 450g /1 lb. strawberries, (small hulled, large sliced)
For the custard cream
425g/½ pint Ready to Serve Custard
150ml/¼ pint Cream
1.Beat the butter and sugar together until smooth. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
2.Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
3.Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of tinfoil, then bake for 15 mins. Remove the tinfoil and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
4.Make custard cream by whipping the cream and gently folding it into the custard.
5. Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Spread the custard cream on top of the jam. Arrange the strawberries on top.