Strawberry almond crostata

To make the pastry, combine the flour, sugar and ½ teaspoon of salt in a mixing bowl. Cube the cold butter. Using your fingers, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Rub the butter and flour mixture between the palms of your hands to create thin sheets of butter, which will create flaky layers. Add in iced water, 1 tablespoon at a time, until the dough comes together. Then knead it on a lightly floured surface and shape it into a ball. Flatten the ball into a disc, wrap in cling film and refrigerate for 1 hour.

Meanwhile, make the filling. Place the almonds and icing sugar in a food processor and blitz. Separate 1 egg yolk from the white. Add the egg white and ¼ teaspoon of salt and mix until combined.

Preheat the oven to 220°C, gas mark 7. Place a large oven tray or pizza stone in the oven to preheat.

Divide the pastry into 3 or 4 rounds (depending on the desired size). Roll out the pastry rounds on a lightly floured surface to approx. 2mm thick and roughly 20cm in diameter.

Spread the almond mixture over the pastry, leaving a 3cm border.

Hull, halve and finely slice the strawberries then arrange them top of the almond mixture. Fold the pastry border over the strawberries to partially enclose them.

Brush the pastry edges with egg wash and sprinkle demerara sugar over the crust.

Place the crostata on a piece of baking paper and transfer to the preheated tray or pizza stone. Bake for 20 minutes or until golden, then reduce the oven temperature to 180°C, gas mark 4, and bake for an additional 10-15 minutes, or until the crostata is deep golden in colour.

Brush the preserve over the still-warm strawberries to give them a glaze and serve while still warm.