Glazed Berry Rectangular Tart

Roll out the puff pastry to fit a 35 x 10 cm|14" x 4" tart tin. Press the pastry into the base and up the sides of the tin. Prick the bottom of the pastry with a fork. Cover with cling film and chill for 1 hour.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Place the tart tin on a baking tray and bake for 15 minutes. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and continue to bake the pastry for a further 5 minutes, or until golden brown and risen. Press down the base with your fingers. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the filling: heat the milk in a pan until warm.

Whisk together the egg yolks, cornflour and vanilla. Stir in a little of the warm milk, then pour the mixture back into the pan. Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool, stirring from time to time.

Spoon the cooled custard onto the pastry base. Top with the strawberries.

Heat the redcurrant jelly and water until melted. Remove from the heat and allow to cool, but not set.

Slowly spoon the redcurrant glaze over the strawberries and leave to set.