Ingredients

• 175g/6oz plain flour
• 50g/2oz semolina
• 2 tbsp icing sugar
• Pinch salt
• 1 orange, juice and rind
• 100g/4oz butter
• 450-675g/1-1½lb strawberries, halved
• 225g/8oz orange jelly marmalade
•   soured cream

Method

1. Preheat the oven to 200C/400F/Gas 6. To make the pastry, sift the flour, semolina, icing sugar and salt into a mixing bowl.
2. Gently heat the orange juice, rind and butter in a small pan until bubbling. Remove from the heat and leave to cool for a few minutes. Gradually stir into the flour mixture to make a pastry dough.
3. Use the dough to line a 23-25cm/9-10in fluted, loose-based flan tin — the edge of the pastry should be slightly above the rim of the tin. Chill for at least 30 minutes.
4. Line the pastry case with greaseproof paper or foil and fill with baking beans. Bake blind for 20-25 minutes. Remove the baking beans and greaseproof paper or foil and allow pastry to cool.
5. No more than 2 hours before you serve it, arrange the strawberries in the pastry case. Melt the orange jelly marmalade in a small pan and spoon over the strawberries. Serve with soured cream.

Notes