Ingredients

• 2 puff pastry sheets, defrosted
• beaten egg yolk to glaze
• 1 punnet strawberries, halved
• ¼ cup raspberry jam, sieved
• 1 tblsp favourite liqueur or orange juice

Strawberry Cream Filling

• ¾ cup cream, lightly whipped
• 2 tblsp icing sugar
• ½ cup strawberry or other yoghurt

Method

1. Cut one sheet of pastry to a 23cm x 19cm oblong and place on a greased baking tray. Brush a 2cm edge with beaten egg. From remaining pastry, cut 8 x 2cm-wide strips.
2. Arrange first 4 apstry strips around the edge of the pastgry base. Trim where necessary. Brush these with egg glaze and arrange remaining strips on top of them to build the pastry sides. Brush these with egg glaze. Prick the centre of the base well with a fork.
3. Bake at 220 degrees Celsius for about 15 minutes until well risen and golden. Cool.
4. Press the centre of the pastry down if it is well risen. Fill the tart with the strawberry cream made by folding together whipped cream, icing sugar and yoghurt.
5. Top with the halved strawberries. Mix together the raspberry jam and liqueur or juice and drizzle over the top. Once filled, serve within the hour.

Cooks Tips

- If you don't have strawberry yoghurt, use 6 pureed strawberries stirred into plain yoghurt. When strawberries are out of season, use 2 cups frozen and defrosted raspberries, boysenberries or another favourite fruit.