Strawberry galettes

1.Preheat the oven to 210°C.

2.Place the prepared strawberries in a bowl with ¾ of the sugar and a dollop of the jam. Mix and set aside.

3.Lay the pastry sheets on a bench and cut 4 x 15cm circles (try tracing around a noodle bowl). Place the pastry discs on a greased baking sheet.

4.Brush the pastry discs with egg yolk and scatter 1 teaspoon of semolina over each. Pile ½ cup strawberries into the centre of each disc and fold the pastry up around the strawberries, pinching it into place to form a tart with an open middle. Brush the pastry edge with egg white, scatter on the sliced almonds and sprinkle on the remaining sugar.

5.Bake in the preheated oven 20-25 minutes or until golden and crispy. Warm the remaining jam and brush over the centres to make them glossy. Dust with icing sugar before serving.