Ingredients

• 250g/9oz ready-made puff pastry, thawed if frozen
•   plain flour, for dusting
• squeeze lemon juice
• 250g tub mascarpone
• 750g/1lb 10oz strawberries, hulled, larger ones quartered or halved
• 2 tsp caster sugar
• juice of 1 orange, juiced
• 25g/1oz toasted flaked almonds
• 1 tbsp icing sugar

Method

1. Preheat the oven to 200C/Gas 6/fan oven 180C. On a lightly floured surface roll out the pastry to a 25x30cm/10x12in rectangle. Transfer to a non-stick or lightly oiled baking sheet. Prick all over. Bake for 10 minutes. Carefully turn over, then bake for 5 minutes or until golden and puffy (turning crisps the pastry). Slide on to a wire rack and leave to cool.
2. Hull the strawberries and quarter or halve the larger ones. Sprinkle with the caster sugar, tossing until sugar dissolves and the fruit is juicy. Add the citrus juices, toss and leave for 10 minutes or until the pastry is cold. Toss again.
3. Tip the mascarpone into a bowl. Put the strawberries in a sieve over the bowl so the juice drips in. Beat in until smooth.
4. Spread mascarpone over the pastry to the edges. Arrange strawberries on top; sprinkle with almonds and icing sugar.

Notes