STRAWBERRY TART

INGREDIENTS

In a large mixing bowl, mix flour and sugar.
Once they're incorporated add the cubes of butter. Using the tips of your fingers, rub the butter into the flour until all of the butter is mixed in and, you're left with a grainy-looking mixture.
Try and get it together to form a dough. Ideally, it should come together as the heat from your hands will also melt the butter slightly but if you have trouble bringing it together add a little chilled water
Shape the dough into a disc, wrap it in cling film and refrigerate for at least 1 hour.
Take the dough out after an hour and lay it on a clean surface. Sprinkle flour generously on the surface and on the dough as well to make sure it doesn't stick.
Roll it out with a rolling pin until it's about ¼th of an inch thick.
Take your tart tin and place it on the rolled-out dough. Leave a gap of an inch and now make a circle around it.
Take the rolled-out pastry dough, and line your tins with it. Do not stretch the dough or your tart will shrink. Be easy with it. Trim the excess dough hanging from the sides. Prick the tart with a fork all over.
Brush with butter.
Bake them in a preheated oven at 180 degrees celsius for 10 mins.
Your tart shells should be golden and biscuity by this time. Let them cool for at least 30 minutes.

Wash and chop your strawberries.
Add your strawberries, sugar, and lemon juice to a medium-sized pot over medium heat.
Bring to a boil. Continue to boil, for about 15-20 minutes until sauce is thickened, stirring occasionally.
Remove from heat and cool to room temperature. The sauce will thicken more as it cools.

For assemble the strawberry tart: Fill the tart with abovethe filling and garnish with fresh cream and fresh strawberry