Rustic strawberry tart

Try making your own shortcrust pastry with crunchy semolina. Top with juicy fruit and pinch the pastry round the edges to create a rustic finish

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600g strawberries, hulled and sliced 2tsp cornflour 2tsp golden caster sugar 4tbsp strawberry jam, sieved

FOR THE PASTRY

140g chilled butter, cubed

225g plain flour, plus extra for dusting

25g fine polenta cornmeal or semolina, plus 1tbsp more and extra for sprinkling

2tbsp golden caster sugar

2 medium eggs

clotted cream to serve (optional)