Toss the strawberries with 2 tbsp of the sugar in a large bowl and set aside to macerate for about 1 hr.

Unravel the pastry on its baking parchment, sprinkle over 2 tbsp of the sugar, roll it back up again (without the parchment), then stand it upright and squash it down into a rough disc. Roll the pastry disc out into a circle that will fit your pan (we used a 30cm ovenproof frying pan).

Heat the oven to 220C/200C fan/gas 8. Drain the berries, reserving the juices. Scatter the rest of the sugar into the ovenproof frying pan and drizzle in the reserved juices. Put the pan over a high heat and melt the sugar until it starts to caramelise. Turn off the heat and arrange the strawberries in the pan in a single layer, rounded-side down.

Drape the pastry over the strawberries, then tuck in at the edge. Bake in the oven for 30 mins until the pastry has puffed up and turned deep golden. Carefully invert the hot pan onto a serving plate. Serve the tarte tatin hot with good vanilla or clotted cream ice cream.