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  • 500g strawberries, hulled and halved
  • 50g golden caster sugar


  • 225g plain flour, plus more for dusting
  • 150g salted butter, cold
  • 75g golden caster sugar
  • 1 whole egg
  • 1 egg yolk


  • 4 egg yolks
  • 75g golden caster sugar
  • 25g cornflour
  • 300ml milk
  • 2 vanilla pods, split and seeds scraped out (or 2-3 tsp vanilla essence)
  • 35ml double cream
  • 25g unsalted butter


  • STEP 1

    Sift the flour into a bowl and add a pinch of salt. Quickly rub in the butter until the mixture resembles breadcrumbs. Stir the sugar into the flour mixture, then add the egg and yolk. Work everything together (or pulse in a food processor until it forms a dough) wrap in clingfilm and let it chill for an hour.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a floured worksurface to approximately 3mm thick and use it to line a straight or fluted 23cm-25cm flan ring about 3cm deep. To guarantee a clean finish with no shrinking of the pastry, it’s best to have any excess hanging over the edge of the ring. (Once baked this can be cut away with a sharp knife). Prick the base of the pastry with a fork, and let it chill for 20 minutes before baking.

  • STEP 3

    Line the pastry case with baking paper and baking beans or rice. Blind-bake on a baking sheet in the oven for 20 minutes until golden. Remove the paper and beans, put back in the oven and cook for another 5 minutes until the pastry looks dry and crisp. Remove from the oven, trim the overhanging pastry and leave to cool. Reduce the oven temperature to 180C/fan 160C/gas 4.

  • STEP 4

    Put the halved strawberries onto a baking tray in one layer. Sprinkle with the sugar; put in the oven and cook for 5-10 minutes or until tender. Remove from the oven and leave to cool. Carefully spoon the strawberries from the tray, and bring any juices leftover to the boil in a small pan, until reduced to a syrup consistency.

  • STEP 5

    Meanwhile make the pastry cream. Whisk the egg yolks and caster sugar in a bowl until smooth. Add a small pinch of salt and the cornflour. Bring the milk to a boil with the scraped vanilla pod and seeds (or essence) and slowly pour over the egg yolk mixture while continually whisking. Return the mixture to the pan, bring back to a simmer and cook for a few minutes, making sure it doesn’t boil, whisking all the time. It should look like very thick custard. Add the double cream and butter, whisk again, and then strain through a sieve into a clean bowl. Press a piece of greaseproof paper or clingfilm on top to prevent a skin from forming. Leave to cool.

  • STEP 6

    When all the tart components are cold it can be assembled. Spread the pastry cream on top of the pastry base, and fill to approximately 1cm deep. Spoon the strawberries carefully on the top. Brush the syrup over the strawberries and serve.

Wine match

J J Prüm Wehlener Sonnenuhr Riesling Spätlese, Mosel, Germany

“I’ll never forget a strawberry tart matched with crisp, sweet Mosel Riesling at the end of a long lunch at Raymond Blanc’s Manoir aux qual Saixons, one of my favourite meals ever. On their own strawberry tart and Mosel Riesling can often be spectacular, but together they’re one of those combinations that words can’t quite do justice!” Dan Keeling, Owner of Noble Rot.

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