Recipe for Ann. Strawberry tart. My variant.

Ingredients

Pate Sucree ( French Pastry )

125g of butter
60g of icing sugar
2 egg yolks or 1 egg
250g of plain flour, plus more for dusting
3 sprigs of lemon thyme, leaves picked


200ml of milk
40g of sugar
2 egg yolks
14g of cornflour
1 vanilla pod, cut and deseeded or 1 teaspoon vanilla extract
Marinated strawberries

18 strawberries, roughly quartered
30ml of rosé wine
1 tsp of caster sugar
1 tbsp of clear honey

22cm Tart tin

1.To begin the strawberry tart, Sift the flour onto a worktop, with your hand make a large ring, Sift icing sugar into the ring and make a well. Place the butter and egg yolks in the well and using a pecking motion combine the butterand egg yolks. Gather in the flour and icing sugar to combine the dough. Knead very lightly until a smooth ball. Chill if necessary.
2. Sprinkle the lemon thyme onto the dough and roll out to 1/2cm thickness, Place in greased tart tin and bake at160C/Gas3 for 13 minutes until lightly golden. Leave to cool.
3.Put the milk and vanilla pod in a saucepan and bring to the boil. Meanwhile, mix the sugar and egg yolks in a seperate bowl until creamy and smooth.Whisk in the cornflour.
4. Once the milk has boiled, pour half into the bowl whisking thoroughly, Retun this mixture to the milk in the pan and continue to whisk over a low heat. Bring to the boil and cook for 3 minutes continue whisking. Allow to cool. When chilled place in a bowl and whisk until smooth. Transfer to the fridge until ready to serve
5. For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
6.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze