Recipes

Follow these steps

• For the pastry, place the flour, icing sugar and butter into a food processor and blitz into fine crumbs. Add half the beaten egg and mix to form a soft dough, adding a little more egg if it feels dry. Tip the dough onto a piece of cling film and bring together with your hands. Wrap tightly and chill for 30 minutes.
• Sprinkle another piece of cling film and a rolling pin with a little flour, then place the chilled pastry onto the floured cling film. Carefully roll into a circle around 3 to 4 mm thick. Pick up the pastry using the cling film and flip over onto a 23cm fluted tart tin - press carefully into the tin. Chill for 15 minutes.
• Prepare the strawberry filling by mixing all the filling ingredients together, leave to one side.
• Pre-heat the oven to 180degC/160degC. Remove the chilled pastry case from the fridge and trim the edges, line with a piece of baking paper and fill with baking beans, bake for 15 minutes. Remove the baking paper and beans then lightly brush the baked pastry with a little beaten egg, return to the oven for a further two minutes.
• Remove from the oven and gently tip the strawberry filling mixture into the baked pastry case, return to the oven for 15 minutes.
• Meanwhile make the crumb topping by placing the shortbread into a plastic bag and crushing with a rolling pin. Tip the crumbs into a bowl and mix with the rest of the topping ingredients. Remove the tart from the oven and sprinkle over the crumb topping - finish in the oven for a further 15-20 minutes or until bubbling and golden.
• Allow the tart to cool in the tin then transfer to a serving plate. Serve in wedges with a little creme fraiche or ice cream on the side.
• Serves 8