20cm/8” loose bottom tart tins or flan dish, 2 x mixing bowls, pastry blender, baking beans, pastry brush and saucepan

Sweet Pastry
100g FREEE Rice Flour
1 tbsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
1 egg
1-2 tbsp orange juice
butter, for tin
flour, for dusting

Creme Patissiere
3 tbsp icing sugar
1 tbsp FREEE Organic Cornflour
2 egg yolks
2 tbsp water
150ml milk

Berry Topping
250g strawberries
1 tbsp redcurrant jelly

190°C, Fan 170°C, 375°F, Gas 5         

Sweet Pastry

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20cm/8” loose bottom tart tin or flan dish and pre-heat the oven.
3. Put the flour, sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl. 
4. Cut the butter into small cubes and add them to the mixing bowl.
5. Using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.
6. Break the egg into the bowl and stir to combine, adding just enough orange juice to make a slightly sticky dough. 
7. Using your hands, gather everything together to form a smooth ball of pastry dough.
8. Cover and leave to rest for 15 minutes.
9. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
10. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.

Blind Baking

1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface. 
3. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes until the pastry just starts to turn golden.
4. Leave to cool.

Crème Pâtissiere

1. Put the sugar, cornflour, egg yolks and water into a large bowl and mix to a smooth paste. 
2. Heat the milk in a saucepan until it comes to the boil. 
3. Pour the milk into the bowl and stir well then pour everything back into the saucepan.
4. Gently bring back to the boil, while stirring continuously, until thick and smooth.
5. Allow to bubble for a few moments while still stirring, then remove from the heat.
6. Pour the crème pâtissiere into the cooked pastry case, leave to cool. 

Strawberry Topping

1. Arrange the strawberries on the cold crème pâtissiere.
2. Gently warm the redcurrant jelly.
3. Brush the jelly over the strawberries.
4. Chill the tart until ready to serve.