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Preparation 30 min

Cooking 1h

Rest 30min

Ingredients for the shortcrust pastry:

• 375g of flour
• 2 tablespoons of icing sugar
• 2 pinches of salt
• 200g of unsalted butter
• 5 tablespoons of cold water
• 2 teaspoons of lemon juice
• 1 egg

Filling:

• Blackberry Raspberry Cranberry Jam*
• Wild Blueberry Jam*
• Strawberry and Wild Strawberry Jam*
• Tutti Frutti Fruit Pastes*
• Calissons*
• 1 teaspoon of agar agar

Egg Wash:

• 1 egg
• 1 tablespoon of water
• 1 pinch of salt

Preparation

1. Shortcrust pastry preparation:

Mix the flour, sugar, and salt in a bowl.

Add the butter and mix with your fingertips until crumbly.

Add the water, lemon juice, and egg. Mix until you get a dough.

Divide the dough into two parts: 2/3 for the pie base and 1/3 for decoration.

Wrap both dough pieces in plastic wrap and chill for at least 30 min.

Roll out the larger piece of dough on a lightly floured surface.

Place the dough in a pie dish about 24 cm. Let the dough overlap by about 1 or 2 cm.

Chill the dish with the dough.

2. Egg wash:

Gently beat the egg with water and salt in a small bowl. Set aside.

3. Filling preparation:

Put the jams in a saucepan.

Add the agar agar dissolved in a small spoonful of water, then bring the jam to a simmer.

Let it simmer for 2 to 3 minutes.

4. Assembly:

Preheat the oven to 200°C.

Roll out the remaining third of dough and cut strips of varying widths to your liking.

Pour the filling into the lined dish and place the dough strips on top in a nice lattice pattern.

"Glue" the dough strips using the egg wash.

Using a brush, spread the egg wash on the edges and dough strips.

Bake for 10 minutes at 200°C, then lower the temperature to 175°C and bake for another 50 minutes.

Turn off the oven and leave the pie in for another 30 minutes.

Then let it cool completely at room temperature before serving.

Mathilde's Tip

For fruit lovers, vary the pleasures with our range of jams.