Oven temperature 200 °CMix the flour and icing sugar. Rub in the butter with your fingertips until it resembles fine breadcrumbs. Stir in the egg yolk and enough water to form soft dough. Wrap in plastic wrap and chill for 15 minutes.Press the pastry into a 23cm greased tart tin. Cover and chill for a further 15 minutes.Prick the base with a fork and bake blind in a preheated oven for 15 minutes.Filling Sift the flour into a bowl and stir in the castor sugar. Add the eggs and a little of the milk and whisk until smooth. Gradually whisk in the remaining milk and the vanilla essence. Cut the strawberries in half and arrange them flat side down on the base of the pastry. Pour the mixture carefully over the strawberries. Bake in a preheated oven for one hour, until the mixture has set and is golden.Remove from the oven and allow to cool for 10 minutes. Melt the strawberry jam and brush it over the tart. Chill until ready to serve. This tart also makes a wonderful pudding served with vanilla ice cream.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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