Bake of the Week: Try out this tasty strawberry tart (serves six)

This recipe is from Aldi, which launched a range of cake-scented candles this month in stores across the UK.

You’ll need

400g strawberries

375g pack Ready Rolled Shortcrust Pastry

200g strawberry preserve

300ml double cream

1 tsp vanilla essence

Method

Preheat the oven to 200C/400F/gas mark 6.

Unroll the pastry and line a 22cm loose base fluted flan tin.

Trim the top and prick the base with a fork.

Use some crumpled tinfoil to line the base of the pastry and support the sides and then bake in the oven for 7 minutes.

Carefully remove the foil and return the tin to the oven for another 4 minutes to dry out the base. Remove from the oven and allow to cool.

Put the cream and vanilla essence into a bowl and whisk until thick.

Cut the strawberries in half, then fill the pastry with cream and top with the fruit.

Finally, warm the preserve and glaze the top of the strawberries and any spaces in between.