Make the pastry, then lightly dust a large sheet of greaseproof paper with flour and roll it out into a rough oval shape just under ½cm thick.

Lift the pastry on the paper into a shallow baking tray.

Twist the stalks off the strawberries, leaving them whole, then toss with the balsamic, caster sugar and cornflour.

Scatter the almonds across the centre of the pastry, then pile the dressed strawberries on top, juice and all.

Use your hands to bring the pastry up at the edges to hug the strawberries, like you see in the picture, making sure the fruit is contained.

Beat the egg and brush all over the exposed pastry, then bake on the bottom of the oven for 25 minutes, or until golden and crisp.

Serve right away, with ice cream, cream, tinned custard or crème fraîche, spooning over any delicious strawberry juices from the tray.