Let's Begin!

Crust

• In a large bowl, beat the butter and sugar together until smooth, but not fluffy.
• Mix in the egg until combined, then add the flour. Bring them together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to an inch bigger than your tart tin. Line a fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles from forming. Chill for another 30 mins.
• Preheat the oven to 350℉. Line the pastry case with a scrunched-up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.

Pastry Cream

• Heat the milk, cream, and vanilla in a pan over medium heat, stirring occasionally. Bring up to a simmer.
• Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornstarch until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mixture into the pan with the rest of the cream.
• Stir over low-medium heat for 5-8 mins until the pastry cream thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally.
• Gradually whisk in the butter until smooth, cover and put in the fridge until needed.

Let's Assemble!

• Spread over the bottom of the pastry case with strawberry jam.
• Put the Pastry Cream into a piping bag and pipe it in a spiral on top of the jam. Arrange the strawberries on top in a pattern.
• Heat the apricot jam in a small pan with rose water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
• Finish the tart with a grating of lemon zest on top.
• Serve and enjoy with family and friends!