for 12 pieces

Shortcrust pastry dough

250 g	white flour
125 g	sugar
1 pinch	salt
125 g	butter, cut into pieces, cold
1	egg
1 ½ tbsp	milk

To shape

200 g

strawberry jam

Filling

125 g	butter, soft
150 g	sugar
150 g	unsalted, shelled pistachios, finely chopped
60 g	white flour
2	eggs

To decorate

	icing sugar, to dust
300 g	strawberries, cut in half
1 tbsp	icing sugar

How it's done

Shortcrust pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter, mix, rub together using your hands to form an even, crumbly mixture. Whisk the egg and milk, add to the bowl, combine quickly to form a soft dough; do not knead. Flatten the dough a little, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the dough into a circle (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork, spread with the jam, chill.

Filling

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Mix the pistachios and the flour, add to the bowl, fold in using a rubber spatula. Remove the shortcrust pastry base from the fridge and spread the mixture on top.

To bake

Bake in an oven preheated to 180°C (convection) for approx. 40 mins. (see note). Remove the tart from the oven, leave to cool in the tin on a cooling rack.

To decorate

Remove the tart from the tin, dust with icing sugar. Cut half of the strawberries in half and decorate the tart with them. Cut the remaining strawberries into pieces, puree with the icing sugar and serve with the tart.

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