Strawberry Galette

Ingredients:

270g plain flour
180g butter
90g caster sugar
600g strawberries, hulled (about)
180g redcurrant jelly
3 tsp arrowroot

Method:

Sift the flour into a bowl, dice the butter then rub into the flour and add the sugar. Lightly knead the mixture until it forms a dough then turn out onto a lightly-floured work surface.

Stand a 22cm diameter flan ring on a baking tray. Roll the pastry out and use to line the flan ring, drawing the sides up to form a wall. Press into the shape of the ring with your fingertips. Prick the base so it does not rise then transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until lightly browned.

Remove from the oven and set aside to cool for 15 minutes on the baking tray. After this time remove the ring and, using a palette knife lift the pastry shell onto a wire rack. Set aside until cold. Halve the strawberries then brush the base of the pastry galette with the redcurrant jelly. Arrange the strawberries, cut side up, over the redcurrant jelly.

Now form a glaze by heating 115g of the remaining redcurrant jelly with 150ml water. Bring the mixture to a boil, sieve and blend in the arrowroot (mix this to a paste with a little water first). Return the mixture to the pan and cook until the arrowroot clears. Use a pastry brush to coat the strawberries with this mixture then leave aside to set.

Serve at room temperature with lightly-whipped cream.

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