It’s strawberry season, and no doubt, you too, have noticed the abundance in the supermarkets/grocers. In our household we have been devouring punnets continuously and strawberries never usually last long enough to be cooked.
I wouldn’t really call myself a baker, but the sight of our flan tin the other day followed quickly by a fridgeful of strawberries quickly inspired me to bake a tart!
Making the pastry – Go Foodprocessor! 
Tart shell filled with strawberries
A great thing about this recipe was that the shell didn’t need to be blind baked :) Here it is, filled with 2 punnets of strawberries.
Just before getting into the oven I used a 20cm tart tin which was the perfect size – the custard only just reached the top.
Ready to eat! I think I may have left it a smidge longer in the oven than I was told to, but it didn’t matter, the tart was still delicious! I was very impressed by the pastry, which was rich but had a lovely lemony tang to it, simply divine. I’d definitely cook this again – if I don’t eat all the strawberries myself first!
