Ingredients

Step by step

1. For the pastry, pulse the flour, butter and a pinch of salt in a food processor until breadcrumb-like. Add the icing sugar and zest and pulse again.
2. Beat the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the processor, pulsing until clumps start to form. Tip out and shape into a disc, wrap and chill for at least 30 minutes.
3. Roll out on a floured surface to about 3mm thick. Use to line six 10cm tart tins (to make a larger sharing tart, see ‘Kitchen tip’), re-rolling as necessary, then prick the bases with a fork. Chill for 30 minutes, and preheat the oven to 200°C, fan 180°C, gas 6. Line the tartlets with crumpled baking paper and fill with baking beans; put on a baking tray and blind bake for 15 minutes. Remove the paper and beans and cook for 5 minutes more, or until the pastry looks crisp and pale golden. Let cool, and reduce the oven to 170°C, fan 150°C, gas 3.
4. Slice the strawberries into thin rounds then set aside. Combine the sugar and cornflour in a bowl. Whisk the egg, vanilla and crème fraîche together in a large jug, then stir into the sugar mixture until smooth. Return to the jug for ease of pouring.
5. Divide the mixture between the tarts then arrange the sliced strawberries on top. Bake for 25-30 minutes, or until just set. Cool in the tins, then dust with icing sugar. Best on the day of baking, but leftovers keep for up to 2 days in the fridge.