Mix together the flour and ground almonds. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. (Remember: cool kitchen and cool fingers, if you can.) Mix in the sugar. Then add the egg yolks and mix them in using a round-ended knife in a cutting motion until the ingredients come together into a pastry ball.

Put the pastry ball on to a cool, floured work surface and lightly knead with the palm of your hand for a minute, to ensure a smooth pastry. Wrap and place in the fridge to rest for 40 minutes.

Lightly butter a 25cm push-up-bottom flan tin. Roll out the pastry on a lightly floured surface, then line the tin. Place in the fridge to chill again for 20 minutes.

Heat the oven to 180°C/gas 4.

Line the pastry case with baking parchment and baking beans and bake for 20 minutes. Then remove the lining paper and beans, reduce the heat to 150°C/gas 2, and bake for a further 25 minutes until the pastry is golden and set. Remove from the oven and allow to cool.

Gently heat the redcurrant jelly in a small saucepan over a low heat until thin and smooth. Allow the jelly to cool a little.

Carefully release the cooled pastry case and transfer it to a large flat plate. Do take care, as this pastry is fragile.

Cut any large strawberries into smaller pieces, then pile the fruit into the case. Spoon the redcurrant jelly over the strawberries to give an even coating, leave to set for 1 hour, then serve.