Ingrients & Directions

1 kg Small strawberries; about
Icing sugar for dusting

300 g Plain flour
A pinch of salt
100 g Icing sugar
200 g Unsalted butter
2 Egg yolks

350 ml Milk
1 Vanilla pod
3 ; (depending on, (3 to 4)
; thickness)(7.5
; cm/3″) lengths of
; fresh angelica
; stems
A pinch of salt
2 Egg yolks
60 g Caster sugar
45 g Plain flour

1 Make the pate sablee and creme patissiere in advance. For the Pastry:
Sift the flour, salt and sugar. Process with the butter and egg yolks to
form a soft dough. Scrape up into a ball.

2 Knead briefly to smooth out, wrap in clingfilm and chill for at least
four hours. Preheat oven to 180c/350f/Gas 4. Roll out the pastry and line a
25cm/10″ tart tin, gently easing it in – it will probably tear but don’t
worry – just patch it up with the trimmings.

3 Cover, chill for an hour and prick the base with a fork. Line with
grease- proof paper and weigh down with baking beans. Bake blind for 20
minutes, take out the beans and paper, and bake for 15-20 minutes. Cool on
a rack.

4 For the Creme Patissiere: Gently boil the milk, vanilla, angelica and
salt in a pan, reduce the heat to low, cover and leave for 30 minutes. (If
you can’t get a really low flame, take the pan off the heat and set aside).

5 Whisk the egg yolks with the sugar until pale, and then whisk in the
flour. Gradually pour in the hot milk, whisking constantly.

6 Pick out the angelica stems and vanilla pod and discard. Return the milk
mixture to the pan and slowly boil, whisking to smooth out as many lumps as
possible. Let it bubble for a minute, keeping the heat low and stirring to
prevent catching.

7 Draw off the heat and leave until tepid. If not using immediately, rub a
knob of butter over the surface to prevent a skin forming. Reheat gently
before using so it spreads easily.

8 As near as possible to serving, spread the creme patissiere in the pastry
case. Hull the strawberries and halve. Arrange in concentric circles,
covering the creme patissiere. Dust with a little icing sugar to serve.

8 servings