Instructions: 1 Make the pate sablee and creme patissiere in advance. For the Pastry: Sift the flour, salt and sugar. Process with the butter and egg yolks to form a soft dough. Scrape up into a ball.

2 Knead briefly to smooth out, wrap in clingfilm and chill for at least four hours. Preheat oven to 180c/350f/Gas 4. Roll out the pastry and line a 25cm/10" tart tin, gently easing it in - it will probably tear but dont worry - just patch it up with the trimmings.

3 Cover, chill for an hour and prick the base with a fork. Line with grease- proof paper and weigh down with baking beans. Bake blind for 20 minutes, take out the beans and paper, and bake for 15-20 minutes. Cool on a rack.

4 For the Creme Patissiere: Gently boil the milk, vanilla, angelica and salt in a pan, reduce the heat to low, cover and leave for 30 minutes. (If you cant get a really low flame, take the pan off the heat and set aside).

5 Whisk the egg yolks with the sugar until pale, and then whisk in the flour. Gradually pour in the hot milk, whisking constantly.

6 Pick out the angelica stems and vanilla pod and discard. Return the milk mixture to the pan and slowly boil, whisking to smooth out as many lumps as possible. Let it bubble for a minute, keeping the heat low and stirring to prevent catching.

7 Draw off the heat and leave until tepid. If not using immediately, rub a knob of butter over the surface to prevent a skin forming. Reheat gently before using so it spreads easily.

8 As near as possible to serving, spread the creme patissiere in the pastry case. Hull the strawberries and halve. Arrange in concentric circles, covering the creme patissiere. Dust with a little icing sugar to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.