Lemon tart with strawberry sauce

180 g plain flour
Pinch of salt
90 g butter
1 tbsp caster sugar
1 egg yolk
5 eggs
200 g caster sugar
Grated rind of 3 lemons
200 ml carton cream
150 ml fresh lemon juice
Small carton strawberries

Sift the flour and salt into a bowl, rub in the butter and stir in the tablespoon of sugar.

Add the egg yolk and one tablespoon of cold water and mix to a dough. Knead lightly, then roll out the pastry to line a 23-centimetre fairly deep tart tin. Chill for at least 30 minutes.

Pre-heat the oven to 200°C. Line the tart with crumpled greaseproof paper and baking beans and bake for about 15 minutes. Remove the paper and beans and continue to cook until golden. Lower the oven temperature to 160°C.

To make the filling, whisk together the eggs, sugar, lemon rind and cream, stir in the juice, then pour the mixture into a jug. Put the pastry case on to a baking tray and pour in the lemon mixture. Bake for about 30 minutes until it is just set but still a bit wobbly in the middle. Allow to cool, then dust with icing sugar.

Wash, hull and roughly chop the strawberries. Put them into a small pan and heat gently until the juice starts to run, then either whizz them in a blender or mash them well. Push them through a sieve into a bowl and sweeten to taste, then pour the purée into a small jug and serve with the tart. (Serves 6)