Strawberry Semolina Tart

1. To make the pastry, mix the semolina, flour and salt together in a bowl, then add the butter and rub the mixture until it resembles breadcrumbs.

2. Combine the egg and water in a small bowl then add them to the flour mixture, mixing until a dough forms. Briefly knead the dough on a floured surface, then wrap in cling film and refrigerate for half an hour.

3. Meanwhile, preheat the oven to 180º Celsius.

4. In a saucepan, brown the butter over medium heat for about five minutes, whisking occasionally, until the butter solids start to brown.

5. Whisk together the sugar and lemon juice in a bowl, then add in the melted butter and set aside.

6. Dust a work surface with a mixture of semolina and flour, then roll out the pastry into a rectangle that’s roughly the size of your baking tray (the rectangle doesn’t have to be perfect). Lay the pastry onto a 25x35cm baking tray which has been lined with baking paper.

7. Sprinkle the pastry with a pinch or two of semolina, then arrange the strawberries on top, leaving a 3 centimeter border around the edges.

8. Fold the edges of the pastry over towards the center and pinch, creating a rough raised border around the strawberries. Then brush the edges with some milk to ensure they brown nicely.

9. Whisk the sugar, lemon and butter mixture again briefly, then pour over the strawberries.

10. Bake in the oven for 40 minutes, rotating halfway through, until crust is golden brown.