Strawberry Semolina Tart - flour

Method

• 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 180° 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.