- 600g strawberry, hulled and sliced
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 2 tsp cornflour
- 2 tsp golden caster sugar
- 4 tbsp strawberry jam, sieved
For the pastry
- 140g chilled butter, cubed
Butter is a dairy product made from separating whole milk or cream into fat and…
- 225g plain flour, plus extra for dusting
- 25g fine polenta cornmeal or semolina, plus 1 tbsp more and extra for sprinkling
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 2 tbsp golden caster sugar
- 2 medium eggs
- clotted cream, to serve (optional)
First make the pastry. Put the butter, flour, 25g polenta, sugar and a pinch of salt into the large bowl of a food processor and blitz to fine crumbs. Beat 1 of the eggs and add to the mixer and blend again until the pastry starts to clump together. Tip onto your work surface and knead briefly to bring the pastry together into a smooth ball. Flatten into a disc, wrap in cling film and chill for 30 mins.
Heat oven to 180C/160C fan/gas 4. Dust your work surface with a little polenta and flour, then roll out the pastry into a circle roughly 35cm in diameter. line a large baking sheet with parchment and lay the pastry on top. Put the strawberries in a bowl and toss through the cornflour and sugar. Sprinkle the pastry with 1 tbsp polenta, then arrange the strawberries on top, leaving a border about 3cm clear around the edge.
Beat the remaining egg and sweep over the pastry edge with a brush. Fold the pastry over the strawberries, pinching to create a rough border, and leaving the centre exposed. Brush the edge with more egg. Bake for 45-50 mins until golden brown and crisp. Brush the strawberries with the jam. leave to cool for 15 mins before serving with clotted cream, if you like.