Difficulty:[usr 2]
Brush the unwaxed lemon under hot water and grate the zest to get a tablespoon.
Break the egg into a bowl, add the caster sugar, a pinch of salt and whisk until the mixture whitens.
Pour the sifted flour over the egg and sugar mixture all at once, mix lightly with a wooden spoon, then roll handfuls of the dough between your hands to get a coarse "sand".
Using your fingertips, incorporate 125 g of butter in pieces, the lemon zest, then gather the dough into a ball. Cover and let it rest for at least 1 hour in a cool place.
Preheat the oven to th. 7 (210°C). Flour a work surface. Roll out the dough to a thickness of 3 or 4 mm, then fill a buttered mold of about 26 centimeters.
Put in the oven, cook for 20 minutes.
Meanwhile, clean the strawberries by rolling them carefully on a sheet of paper towel to remove all traces of dust, and hull them.
Let the dough cool for 10 minutes then turn it out onto a wire rack. When it has completely cooled, cover it with wild strawberries, arranging them in a rosette and sprinkle with icing sugar.
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