400g Puff pastry, defrost if frozen
Flour for dusting
1 Egg yolk
4 Tablespoons Redcurrant jelly
1 Teaspoon Lemon juice
2 Tablespoons Icing sugar
Preheat oven to 220 Deg C
Roll out the pastry on a floured surface in a 30 x20cm rectangle.
Trim the edges to straighten the sides.
Sprinkle with a little flour and fold in half.
Cut out a rectangle from the folded edge and leave about a 25mm band and set aside.
Open the rectangle and roll out again to measure 30 x 20cm
Trim the edges, roll the pastry around a rolling pin and place on a dampened baking sheet.
Open the band of pastry and place over the rectangle to make a border.
Lift the base, section by section, and brush the base with a little water to stick the two pieces together.
Using a butter knife, tap the blunt edge against the edge of the pastry at a slight angle, working all around the rectangle.
Mix together the egg yolk and 1 teaspoon of water and brush the border with the mixture.
Using a fork, prick the base all over and bake for 20 minutes or until golden brown.
Place on a wire rack and allow cooling
Meanwhile make the glaze.
Put the redcurrant jelly, lemon juice and 2 tablespoons of water in a saucepan.
Heat until the jelly melts, stirring occasionally.
Allow to cool a little and then brush the base of the pastry case with about 2 tablespoons of glaze.
If the strawberries are large, half them and arrange them on the pastry base and brush with the glaze.
Pour any remaining glaze over the strawberries and dust with the icing sugar.
Let stand for about 30 minutes, before serving, for the glaze to set.
Serve as is or add a dollop of cream.
Photo by: Ray Duns