Strawberry and lemon tart

Pre-heat the oven to 170ºC

Sift the flour, icing sugar and mixed spice into a food processor. Add the butter and pulse until the ingredients form a breadcrumb-like consistency. Add the egg yolk and pulse until the mixture comes together into a ball – adding the water if the mixture looks too dry. Wrap the pastry in wax paper and leave to rest in the fridge for 30 minutes.

Remove the pastry from the fridge and roll out into a round so just bigger than your tin and about 0.5cm thick.  Gently place the pastry into the tin and press in the edges, trimming any excess from the top. Cover evenly with greaseproof paper and baking beans and bake in the oven for 12 minutes, until the pastry is beginning to turn a lovely golden colour around the edges. Remove the beans and cook for a further 6 minutes to cook the base.

To make the curd filling, put all of the ingredients except the butter into a large saucepan over a low heat and whisk until the sugar has dissolved. Add half the butter and continue to whisk until the mixture is thick. Add the remaining butter and cook until the mixture is at dropping consistency before pouring into the blind baked tart cases. Allow to cool completely at room temperature before topping with the sliced strawberries before sprinkling with the chopped pistachios.