To achieve a crisp tart crust, cut the cold butter into approximately 1 cm cubes and place them in the refrigerator for 15 minutes to chill thoroughly.

Transfer the butter to the bowl of a food processor fitted with a blade attachment. Add 1½ cups of the flour, the sugar and salt.

Pulse for approximately 15 seconds, until the mixture resembles wet sand and the flour is completely coated with butter.

Scrape down the sides and bottom of the bowl with a spatula to loosen the mixture and ensure everything is evenly incorporated.

Add the remaining flour and pulse 4–5 times, just until combined. The mixture should resemble large, coarse crumbs.

Transfer the mixture to a large bowl. Drizzle over 5–6 tablespoons of ice-cold water and gently fold with a flexible spatula until the mixture is evenly moistened.

Pick up a handful of the dough and squeeze it gently. If it holds together in clumps, it is ready. If it crumbles apart, add another 1–2 tablespoons of ice-cold water.

Tip the dough onto a clean work surface and gather it into a ball. Flatten it gently with the palm of your hand to form a disc.

Divide the dough into two portions, approximately two-thirds and one-third. Shape the larger portion into a round, flat disc, wrap it in cling film and refrigerate for 1 hour.

Shape the smaller portion into a separate disc and wrap it in cling film as well. Refrigerate.

Before rolling out the pastry, allow it to sit at room temperature for 15 minutes to soften slightly.

Meanwhile, wash the fruit, pat it dry and place it in a bowl. If the strawberries are particularly large, cut them in half.

Add the sugar, ground almonds, cornflour, lime zest and lime juice. Mix gently but thoroughly, taking care not to crush the fruit.

Place the larger pastry disc on a lightly floured work surface. Dust with a little flour and roll it out with a floured rolling pin into a circle approximately 32 cm in diameter and 4 mm thick.

Carefully transfer the pastry to a buttered tart tin measuring 25–27 cm in diameter. Press it gently into the base and sides, allowing a little excess pastry to hang over the edges.

Spread the fruit filling evenly over the pastry base.

Roll out the smaller pastry disc into a thin sheet. Using a pastry wheel or sharp knife, cut it into strips approximately 2½ cm wide.

Arrange the strips in a lattice pattern over the tart, leaving small gaps between them. Press the ends of the strips firmly against the pastry edge to secure them.

Trim away any excess pastry. Pinch the edges between your fingers to create the traditional decorative tart border. You can also use the leftover pastry to create additional decorative shapes around the edge.

Brush the pastry surface with an egg wash made by beating an egg with a little water.

Bake in a preheated fan-assisted oven at 200°C (390°F) for 20 minutes.

Reduce the oven temperature to 170°C (340°F) and continue baking for approximately 40 minutes, until the pastry is golden brown all over and the base is thoroughly baked.

Remove from the oven and leave the tart to cool at room temperature for at least 1 hour before serving. Cutting it too early may cause the pastry base to soften and the filling to run.