<p> Strawberry Crumb Tart</p><p>Ingredients:</p><p>For the pastry:</p><p>225g plain flour</p><p>25g icing sugar</p><p>125g unsalted butter, cold & cubed</p><p>1 egg, beaten</p><p>For the filling:</p><p>500g strawberries, hulled & halved</p><p>3 tbsp cornflour</p><p>65g caster sugar</p><p>1 tsp ground ginger</p><p>Zest of 1/2 a lemon</p><p>Juice of half a lemon</p><p>For the crumb topping:</p><p>150g Dean's shortbread</p><p>35g ground almonds</p><p>35g melted butter</p><p>1/4 tsp ground ginger Method: </p><p>For the pastry, place the flour, icing sugar and butter into a food processor and blitz into fine crumbs. Add half the beaten egg and mix to form a soft dough, adding a little more egg if it feels dry. Tip the dough onto a piece of cling film and bring together with your hands. Wrap tightly and chill for 30 minutes.</p><p>Sprinkle another piece of cling film and a rolling pin with a little flour, then place the chilled pastry onto the floured cling film. Carefully roll into a circle around 3 to 4 mm thick. Pick up the pastry using the cling film and flip over onto a 23cm fluted tart tin - press carefully into the tin. Chill for 15 minutes.</p><p>Prepare the strawberry filling by mixing all the filling ingredients together, leave to one side. </p><p>Pre-heat the oven to 180degC/160degC. Remove the chilled pastry case from the fridge and trim the edges, line with a piece of baking paper and fill with baking beans, bake for 15 minutes. Remove the baking paper and beans then lightly brush the baked pastry with a little beaten egg, return to the oven for a further two minutes.</p><p>Remove from the oven and gently tip the strawberry filling mixture into the baked pastry case, return to the oven for 15 minutes. </p><p>Meanwhile make the crumb topping by placing the shortbread into a plastic bag and crushing with a rolling pin. Tip the crumbs into a bowl and mix with the rest of the topping ingredients. Remove the tart from the oven and sprinkle over the crumb topping - finish in the oven for a further 15-20 minutes or until bubbling and golden.</p><p>Allow the tart to cool in the tin then transfer to a serving plate. Serve in wedges with a little creme fraiche or ice cream on the side.</p><p>Serves 8</p><p> www.deans.co.uk/recipes</p>