Strawberry tart

An eggless recipe.

Ingredients (26cm flan tin):
250g butter
Grated rind of 1 lemon
1 tbsp lemon juice
125g caster sugar
60g rice flour
140g self-raising flour
190g plain flour
250g strawberries, halved
125g strawberry jam

Method:
1. Preheat oven to 180 deg C. Beat butter, lemond rind and juice and sugar until creamy. Sift rice, self-raising and plain flours together. Stir into lemon mixture in 2 batches.
2. Press together gently and knead lightly until smooth. Press evenly into greased tin.
3. Bake in preheated oven for 25 minutes or until lightly browned. Cool in the tin. Turn the shortcake onto a serving plate. Arrange strawberries. Warm jam in a pan, strain and brush over strawberries.

Recipe source: Lifestyle magazine