Preheat the oven to 220oC/ Fan 200oC/Gas 7. Gently unfold the pastry, then cut into six 11.5x 11.5cm squares. Place these on a baking parchment lined baking tray.
Cut the Brie into 1.5cm cubes. Scatter a heaped teaspoon of ground almonds in the centre of the pastry squares, then top with half the cubed Brie.
In a bowl, mix the caster sugar and cornflour together, add the strawberries and toss to coat in the sugar mixture. Divide the fruit between the pastry squares, heaping it in the middle. Scatter over the remaining cubes of Brie.
Brush the edges of pastry with glaze, then gather and pinch the edges together to form a fluted round shape. Brush the outside of the pastry with glaze, then scatter over the demerara sugar.
Bake the tartes for 25- 30 minutes or until the pastry is golden brown. Cool for 5 minutes before dusting with icing sugar. Best served warm.
TIP: Lightly dust with icing sugar.