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Open Kent stawberry tart with clotted cream
Serves 8
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
500g/1lb2oz homemade or shop bought sweet pastry12 egg yolks250g/9oz castor sugar125g/4oz flour, sieved1L/1¾pt cream1 vanilla pod ,stripped or 2 drops vanilla essence4 punnets English strawberries1 small jar apricot jam for glazing
Method
1. Roll out pastry (to about 25-30cm/10-12in straight edge) and place over a large greased pastry ring, overlaying the edges to allow for shrinkage. Rest in the fridge.2. Place baking beans or rice in greaseproof paper and push into the pastry ring, making sure to fill all the edges (this stops the pastry from rising and allows it to cook). Put in the oven at 170C/325F/Gas 3 and cook completely until golden brown. Remove baking beans and allow to cool.3. Whip the egg yolks and castor sugar, fold in the flour slowly and mix with a wooden spoon.4. Boil the cream, pour into the egg mixture and mix. Add the vanilla pods or essence, place the mixture onto the stove and stir continuously, making sure to cook out the flour. The cream should thicken as it cooks - this should take 3-5 minutes to form a thick consistency. Allow to cool and place in fridge. 5. Cut the strawberries into halves. Place the filling inside the pastry case and smooth off. Neatly arrange the cut strawberries on top. 6. Gently warm the jam and brush it over the strawberries to glaze. Take the whole tart to your picnic, top with clotted cream and serve!
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