I love this French-style tart which has a creme patissiere or custard cream filling. It's topped with fresh strawberries and glazed with apricot jam. I think it tastes best at room temperature or chilled. To save time, use ready rolled shortcrust pastry.
Relatively easy to make, I halved the quantities which made 4 small tarts which were very crisp and tasty. My first attempt at making crème patisserie which worked well though I would have liked it to have more of a vanilla flavour. Worth noting that the pastry goes soggy by next day so a dessert that needs to be eaten within a few hours. - 19 Apr 2013