Method
Make the pastry- put the flour in a mixing bowl and add the
butter. Using a dinner knife, chop it into the flour to break up.
Run your hands under cold water to cool them, dry and then rub
the butter into the flour without over handling it. You should have
what looks like breadcrumbs. Stir in the icing sugar and briefly
rub in. Make a well in the centre and add the egg and water- beat
together and fold into the mixture to a form a rough dough.
Shape and chill- tip the pastry out onto the work surface, and
using your hands, lightly bring the dough together into a ball and
wrap in cling film and chill for about 20–30 minutes (this prevents
pastry shrinkage later on). Lightly butter and flour 9” tart tin.
Roll out- turn the dough out onto a lightly floured work surface.
Gently shape into a ball and roll out into a circle that is about
4mm/⅛in thick. Make sure you move the pastry between roll,
adding a little more flour if needed to prevent sticking. Fold the
pastry over the rolling pin and gently unroll to line the tart tin.
Gently ease into the tin and trim the edges. Cover and chill for a
further 30 minutes.
Blind bake- use a fork to prick the base of the tart all over; line
with parchment paper and fill with baking beans, rice or lentils.
Bake for 20 minutes at 190c/ 170c fan/gas 5. oven at 170c fan/190c/
gas 5 for 20- 25 minutes until the edges are lightly golden.
Carefully remove the paper and rice/lentils, and bake for a further
10-15 minutes at 120c fan/140c/gas 3 to dry the tart shell out
completely.
Filling: once the shell is cooled, mix together the filling; whip the
cream into soft peaks and fold in everything else. Scoop the filling
into the base of the tart, spread out with the back of a spoon or
spatula.
Topping- Halve the larger strawberries; pile all of the fruit on top
of the filling. Melt the jelly with the lemon juice and brush over
the strawberries. Place the tart tin on top of a can of beans/soup/
tomatoes and the side ring will come away. Carefully run a palette
knife between the tart and base, and ease onto a serving plate.