The English strawberry season is in full swing and over at Wimbledon they can't get enough strawberries and cream with their tennis. This delightful tart is stunningly simple to make and just tastes of summer!
fresh vanilla pod
punnet of strawberries, washed, hulled and halved.
strawberry jam to glaze (without whole fruit in it)
- Pre-heat your oven to 180C/fan, 160C/gas 4 and put a baking tray in to warm. Roll out the pastry and use it to line an ovenproof fluted tart tin (about 20cm in diameter) - remember to leave some overhang. Prick with a fork and place a circle of baking parchment or greaseproof paper over the pastry before filling with baking beans. Put the tart on the baking tray and bake for approx 15 minutes or until lightly golden. Remove from the oven, take out the parchment or paper and beans and then return the pastry to the oven until cooked (approx another 5 minutes). Put it on one side to cool and then trim off any excess pastry.
- While the pastry is baking, scrape the vanilla seeds from the pod and place in a bowl with the cream. Beat until it holds soft peaks.
- When the pastry is cold, spoon the cream into the case and then arrange the strawberries over the top.
- Put the jam in a bowl and mix with a tablespoon of hot water and then brush it over the strawberries.