This classic tart isn't difficult to make and looks ever so elegant.
For the pastry:
250g plain flour, plus extra to dust
70g icing sugar
125g unsalted butter, cubed
2 egg yolks
For the filling:
100g unsalted butter
Zest & juice of 2 unwaxed lemons
200g caster sugar
2 large eggs
50g strawberries, hulled and halved
1) Prepare the pastry. Mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. (If the pastry is too dry, add 1-2 tbsp water until it comes together.) Roll into a ball, then flatten out the pastry with your hands, wrap it in clingfilm, and chill for at least 30 minutes.
2) While the pastry is chilling, make the filling. Put the butter into a medium bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water. Add the lemon zest, juice and sugar, stirring occasionally until the 'butter has melted, then remove the pan from the heat and leave for 10 minutes so the lemon zest infuses the butter mixture.
3) Return the pan to the heat, so the water simmers again under the bowl. Whisk the eggs in a separate bowl, then reduce the heat under the butter mixture and gradually beat the eggs into it. Keep cooking, stirring regularly for about 10 minutes until the curd is custard-like in consistency. Then turn off the heat, remove the bowl from the pan and stir the curd occasionally as it cools to prevent a skin forming.
4) Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift it into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 minutes.
5) Heat the oven to 160 Celsius/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 minutes, then remove the tart tin from the oven, discard the foil and rice or beans, and bake for another 20 minutes until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30 - 35 minutes until just set. Leave to cool, then remove the tart from the tin. Decorate the top with the strawberry halves and serve at room temperature or chilled.