Fresh Strawberry Tart from The Times Cookery Book by Katie Stewart
Roll the prepared pastry out and use to line a 10-inch (26-cm) tart tin with a loose base, or a flan ring set on a baking tray. Trim the edges neatly and fill the centre with a piece of crumpled ki...
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Cooking tools:
- Rolling pin
- Tart pan
- Flan ring
- Baking sheet
- Chef's knife
- Aluminum foil
Ingredients
- 2 oz (50 g) vanilla sugar
- 1 level tablespoon flour
- 1 oz (25 g) butter
- 3 tablespoons raspberry jam or redcurrant jelly
- juice of ½ lemon
- 3 egg yolks
- ½ pint (3 dl) milk
- 1–1½ lb (450–700 g) strawberries
- ½ lb (225 g) rich shortcrust pastry
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