1 pound strawberries, hulled and sliced 1/4-inch thick
3 Tablespoons granulated sugar
2 teaspoon lime juice
2 Tablespoons cornstarch
1 egg beaten with 1 teaspoon water
2 Tablespoons turbinado sugar
2 Tablespoons chopped macadamia nuts, for garnish
fresh mint, for garnish
Combine sugar and macadamia nuts in the bowl of a food processor fitted with a blade attachment. Process until nuts are finely ground, but not a paste, about 20 seconds. Add flour and salt and pulse to combine. Add butter and pulse until mixture resembles a coarse meal.
Drizzle in 3 tablespoons ice water and process until moist clumps form. Add more water a tablespoon at a time if mixture is dry.
Turn out dough into a large bowl and knead a few times to bring the dough together. Shape into a disk. Wrap in plastic wrap and chill at least 1 hour.
Place strawberries, sugar, lime juice and a pinch of salt in a large bowl and toss to combine. Let macerate at least 20 minutes.
Strain juice into a small saucepan and whisk in cornstarch. Gently cook over medium-low heat, whisking constantly, until mixture bubbles and thickens. Remove from heat and add strawberries. Toss to coat in thickened juice and set aside to cool.
Preheat oven to 375°F.
Roll out the dough between two sheets of parchment paper into a large ¼-inch thick round slab. Trim to 14-inch circle. Carefully transfer to a large baking sheet.
Spoon strawberry mixture into the center of the dough, leaving a 3-inch empty border. Fold the edges up and over filling, pleating as needed to enclose the strawberries.
Brush exposed dough with egg wash and sprinkle with turbinado sugar. Bake for 35-45 minutes, or until pastry is golden brown and filling is bubbling. Sprinkle with extra macadamia nuts and serve warm.