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STRAWBERRY & BLUEBERRY FLAG TART
This quick and easy fruit tart made with ready-rolled pastry will be a showstopper for any celebration table.
Serves 8-10
- 300g (10½oz) all-butter ready-rolled puff pastry
- 1 egg yolk, beaten
For the creme patissiere
- 100ml (3½fl oz) full-fat milk
- 1tsp vanilla bean paste
- 25g (1oz) caster sugar
- 1 egg yolk
- 10g (¼oz) cornflour
- 200ml (7fl oz) double cream, whipped
For the topping
- Around 18 strawberries; 4 sliced into fifths (to give you 20 slices) and 14 halved
- A large handful of blueberries, around 70
Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking sheet with baking paper.Unroll the pastry and cut into a 30cm x 20cm rectangle (any leftover pastry can be frozen). Pop onto the baking sheet.
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