To make the pastry, put the flour in a
heap on a board and make a well in the centre. Put all the ingredients
into the well, then, using the fingertips, work the butter and eggs
together. Gradually take in the flour and continue working until you
have a smooth dough. Knead for a few moments, then leave to rest in the
refrigerator for an hour. Then roll out to 1/4-in thick and line a 8-in
flan tin. Bake blind for 20-25 minutes in a moderate oven 180C, 350F,
Gas 4. Remove from the tin and cool on a rack.
Just before serving, put the cold custard
in the pastry case and arrange the strawberries in a single layer on
top, very close together so that they completely cover the custard. Melt
the redcurrant jelly with the water or kirsch and, using a brush, glaze
the strawberries.
