Strawberry and Raspberry Tart - James Martin Chef

Name: Strawberry and Raspberry Tart - James Martin Chef
Ingredients: 200g plain flour; 100g butter; 1 egg; Water, if required; 500ml full fat milk; 5 egg yolks; 125g caster sugar; 50g cornflour; 2 vanilla pods, seeds scraped out; 500ml double cream, whipped; 1kg strawberries, hulled or 1kg raspberries; 200g caster sugar; 50ml water; 200g raspberries; Preheat oven to 180 ° C; Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface. Line the tin with pastry. Blind bake for 15 to 20 minutes.; To make the glaze, put the sugar, water and berries into a pan bring to the boil then simmer for 3 minutes, pass through a sieve into a bowl.

www.jamesmartinchef.co.uk

Fresh berries, perfect pastry, crème pâtissière and a fruit glaze. James used fresh strawberries and raspberries from Stewarts of Tayside!

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Ingredients

200g plain flour
100g butter
1 egg
Water, if required
500ml full fat milk
5 egg yolks
125g caster sugar
50g cornflour
2 vanilla pods, seeds scraped out
500ml double cream, whipped
1kg strawberries, hulled or 1kg raspberries
200g caster sugar
50ml water
200g raspberries
Preheat oven to 180 ° C
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface. Line the tin with pastry. Blind bake for 15 to 20 minutes.
To make the glaze, put the sugar, water and berries into a pan bring to the boil then simmer for 3 minutes, pass through a sieve into a bowl.