600g (1lb5½oz) strawberries, alpine strawberries or raspberries
4tablespoonsredcurrant or raspberry jelly
flour for sprinkling the pastry board
Preheat the oven to 200°C/400°F/Mark 6. Sprinkle the pastry board and the pastry with flour. Roll out the pastry into a round 25 cm (10 in) across. You will now have a flat disc of pastry. Place this round on a baking-sheet and prick it here and there with a fork. Put it in the refrigerator for 10 minutes then bake in the oven for 15 minutes. Allow to cool.
Handle the fruit as little as possible particularly alpine strawberries and raspberries. Garden strawberries should be hulled, washed briefly in cold water and drained. Melt the redcurrant or raspberry jelly in a small saucepan, but do not let it boil.
Using a pastry brush, cover the cooled round of pastry with a thin layer of the jelly. Arrange the strawberries or raspberries on top one at a time, stalk ends downwards. If your strawberries are on the large side cut them in half downwards and arrange them cut side down. Brush the remaining melted jelly over the top of the fruit with the pastry brush. Allow to rest for 10 minutes before serving.