Summer Strawberry Tart

Ingredients

Tart Shell

• 125g Unsalted SuperValu butter, softened
• 85g Icing sugar
• 1 Egg
• 200g Plain SuperValu flour, plus extra for dusting

Filling

• 100g Strawberry jam
• 500g SuperValu Signature Tastes Zara strawberries, hulled and quartered
• 2 tbsp Apricot jam

Crème Pâtissière

• 300ml Milk
• 150ml Double cream
• 1 tsp Vanilla extract
• 3 Egg yolks
• 60g SuperValu caster sugar
• 3 tbsp Cornflour
• 50g Butter, cubed and softened

Method

1. Pastry: Cream butter and sugar. Mix in egg, then flour. Form dough, wrap, and chill for 30 minutes.
2. Shell: Roll pastry to a 26cm circle. Line a 23cm tart tin. Prick the base. Chill for 30 minutes.
3. Blind Bake: Preheat oven to 180°C. Line pastry with parchment and baking beans. Bake for 15 minutes. Remove parchment and beans. Bake for 12-15 minutes, until golden. Cool in tin.
4. Crème Pâtissière: Simmer milk, cream, and vanilla. Whisk yolks and sugar. Stir in cornflour. Pour hot cream over egg mixture, whisking. Return to the pan. Cook until thick. Cool, whisking occasionally. Whisk in butter until smooth and chill.
5. Assemble: Spread strawberry jam on tart base. Pipe crème pâtissière over jam. Arrange strawberries on top.
6. Glaze: Heat apricot jam with 1 tbsp water. Brush over strawberries.