Glazed berry tart

1.To make Shortcrust Pastry, process flour, butter and a pinch of salt in a food processor for 20 seconds, until fine crumbs form. Add egg yolks, sugar and vanilla and process for 20-30 seconds, until mixture clings together. Add a little cold water, if necessary. Knead lightly, form into a ball, wrap in plastic wrap, chill for 30 minutes.

2.Preheat oven to 200°C (180°C fan forced). Roll out pastry to line a 23cm flan pan. Prick base with a fork and chill for 15 minutes. Line with greaseproof paper, half-fill with dried beans and blind bake for 15 minutes, until pale golden. Remove paper and beans and bake for 15 minutes more. Cool in pan.

3.Meanwhile, heat redcurrant jelly and 1 tablespoon water on low, stirring until melted. Cool slightly, stir in lemon juice.

4.Spread pastry cream over pastry base. Top with berries and spoon over redcurrant glaze. Leave to set for 10 minutes. Serve.