Glazed strawberry and ricotta tart

Method

1. Dust a work surface with flour and unroll the pastry
2. Gently roll out until the sheet is wide enough to line a 23cm tart tin
3. Line the tin, leaving the pastry overhanging the edges, then chill in the freezer for 15 mins
4. Preheat the oven to 200°C/fan 180°C/Gas 6
5. Line the chilled pastry with greaseproof paper, fill with baking beans and bake in the oven for 25 mins
6. Reduce the temperature to 170°C/fan 140°C/Gas 3 and remove the baking beans and paper
7. Prick the base all over with a fork and put back in the oven for 15 mins more, until the pastry is golden
8. Remove the tart case from the oven and leave to cool, then trim off the excess pastry with a serrated knife
9. For the filling, put the ricotta, cream, icing sugar, vanilla extract and lemon juice in a large bowl and whisk for 4 mins, until the mixture starts to form firm peaks
10. Spoon into the tart case, smooth the top, then chill for 30 mins
11. Arrange the strawberries neatly over the filling
12. Chill again for 30 mins
13. Put the jam in a heatproof bowl and add a dribble of water
14. Melt in a pan on a medium heat, then pass through a sieve
15. Drizzle the glaze over the tart, then chill for at least 2 hours, or overnight
16. Cut into 8 slices to serve