There’s something particularly special about this tart. Yes, it’s absolutely delicious, but its charm goes beyond the crumbly pastry and rich custard.
For me it feels special because it represents a real change in the seasons. It encapsulates springtime cooking and all the good green joy that comes with it.Prep time: 30 minutes, plus chilling time | Cooking time: 1 hour 15 minutesFour to sixFor the pastryFor the fillingRecipe from ‘Root, Stem, Leaf, Flower’ by Gill Meller (Quadrille, £27).
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