You will need:
1 sweet pastry pie shell, pre-cooked.
This can either be a bought pastry case
or a simple sweet shortcrust pastry is
100g Plain Flour
50 g self-raining flour
50g ground hazelnuts
50 g caster sugar
1 small whole egg
1 or 2 tablespoons of water
500gms of Fresh, ripe Strawberries, washed, hulled and sliced
(250g for the tart, 250 g for the sauce)
½ cup of caster sugar
For the strawberry topping sauce:
Half of the strawberries about 250g
2 tablespoons of cornflour
2 tablespoons of lime or lemon juice
2 tablespoons of water
Heat oven to 190º c or 170º c for a fan oven
Blind bake your pastry case by lining it with baking paper, weighting down with beads and cooking for 20 minutes. Remove paper and beads and cook for further 5 minutes.
Divide the strawberries into half for the pie and half for the topping sauce.
To make the sauce place 250g of strawberries into a saucepan with the caster sugar and cook down over a low heat. Take care not to burn! To speed the cooking mash them with a fork or potato masher. When reduced and very mushy take off heat and push through a sieve or fine strainer, collecting all the strawberry juice you can in a bowl.
When the pastry case is cooked arrange on the bottom 250 gms of the strawberries, halved or quartered depending on their size but cover all the bottom of the tart case.
Return the strawberry juice to the pan and gently re-heat. Mix the cornflour, water and lime juice to a paste and then whisk through the strawberry juices, maintaining a low heat, until they thicken.
Gently pour over the strawberries in the tart base.
Refrigerate for at least two hours to set. Decorate with fresh fanned strawberries.