Sean Moran’s goat’s cheese tart with strawberries

For pastry, place flour, a pinch of salt and the sugar into a large bowl. Add butter and rub mixture with your palms until “sandy” in texture. Add 2 tbsp cold water, then squeeze gently until pastry just comes together. Form into a 2cm-thick disc, wrap in plastic wrap; refrigerate for 1 hour.

Grease a 3cm-deep 28cm-round loose-based fluted tart tin. Roll out pastry on a lightly floured work surface to a 3mm-thick round large enough to line tin with a 2cm overhang. Line tin with pastry, pressing it into the base and side; refrigerate for 30 minutes.

Preheat oven to 190°C. Prick base of tart with a fork, then line with foil. Fill with pastry weights, then blind-bake for 20-25 minutes. Remove foil and weights; return to oven and bake until dry to the touch and light golden (8-10 minutes). Remove from oven and, using a small serrated knife, carefully cut away excess pastry around tart.

Place apple, 500g strawberries and lemon juice with 1 litre water in a saucepan and bring to the boil over high heat. Reduce heat to low; simmer until strawberries are soft (15 minutes). Strain through a fine sieve into a clean pan (pushing pulp with a large spoon to extract as much liquid as possible). Add sugar and bring to the boil, then boil rapidly until mixture is reduced by half (12 minutes); cool to room temperature.

Reduce oven to 180°C. Place yolks, goat’s cheese and 1 tbsp extra caster sugar in a food processor with vanilla and pulse until combined. Whisk egg whites in a clean warm bowl until frothy. Gradually add remaining extra sugar and whisk to soft peaks. Gently fold in cheese mixture, cream and orange zest, then pour into tart shell. Bake until golden on top (25-30 minutes); stand on a wire rack until cooled to room temperature.

Thinly slice remaining strawberries lengthways; place in a large bowl. Gently stir prepared strawberry glaze to loosen, then add to sliced strawberries and stir to combine. Arrange glazed strawberries on tart, spooning over excess glaze to fill any gaps. Slice tart and serve with double cream or on its own.