For 6 people:
- 1 sweet pastry
- 2 lb of strawberries
- 5 oz redcurrant jelly
- A little water
- A little butter for the mold
- 1 teaspoon powdered sugar
INSTRUCTIONS
Place your sweet pastry into a buttered pie plate and sprinkle with sugar.
Prick the bottom with a fork and cover with parchment paper, place over the little stones or dried beans.
Bake in a moderate oven 350 F° for 15 minutes, remove paper and beans (or little stones) and cook 10 minutes more.
Put the jelly and water in a small saucepan, simmer gently until a slurry.
Once the pastry cold and removed from the mold, place the strawberries (tight) and pour over with syrup.
VARIATION:
Make a pastry cream and place over pie shell just before the strawberries.
