In a food processor place 300g butter, 150g icing sugar mixture and 2 eggs and pulse till
combined. Add 600g plain flour and process till the dough comes together. Press out into a disc,
wrap in plastic wrap then chill 20 mins. In a bowl, toss gently together 300g hulled and halved
strawberries with 1/2 grated nutmeg, 1/2 grated lemon zest and 150g raw sugar. Set aside for
15 mins. Preheat oven to 180C. Roll out pastry on large sheet of baking paper to an oval shape
about 3cm thick. Lift paper and pastry on to large baking tray. Pile fruit into centre of pastry and
use baking paper to lift the sides over so the pastry half-covers the fruit, leaving an opening in
the centre. Sprinkle extra raw sugar over the pastry and bake 45 – 55 mins or until cooked and
golden. Don’t worry about escaping juices; serve with thick cream.