I’m going to take credit for this recipe and claim it as my own, but the truth is that it’s simply cobbled together from a few other bits and pieces. Firstly there’s the pastry, which is just sweet shortcrust pastry. You could buy this from a shop, but I used the technique which John Whaite teaches at his cookery school. I made the pastry, chilled it, rolled it out, put it into the tin and then chilled it some more. I then blind baked it using baking beans to prevent it from puffing up.
The second part is creme pattisiere – there are lots of recipes for this out there, and again I used the technique I picked up from John Whaite but his recipe is very similar to the one you’ll find in Nigella’s books. The creme pat was made whilst the pastry chilled and was then left to cool. Put it on a plate covered with cling film to avoid a skin forming.
Once chilled, the creme pat was transferred to the pastry and filled it. Then I added the sliced strawberries and glazed the whole thing with a little bit of apricot jam and water which I’d mixed and heated on the hob. The resulting tart just sits in the fridge. It’s both fresh and light, but also satisfying because of the creaminess of the filling.