for 6 persons
- sweet pastry
3,5 oz ground almonds
3,5 oz butter
3 eggs
1 tablespoon of rum
10 oz raspberries
8,8 oz strawberries
4,5 oz currants
4 tablespoon currant jelly
zest of one lemon
1 sprig of mint
INSTRUCTIONS
Preheat oven to 350 F° Butter a pie plate. Garnish with sweet pastry. Prick the bottom with a fork.
In a bowl, mix sugar and soft butter then add the powdered almonds. Stir again before adding the 3 whole eggs and rum. Spread cream evenly over the dough and slide it into the hot oven. Cook 15 to 20 min by monitoring the top of the cream (if necessary cover with aluminum foil halfway through cooking). Remove pie from oven and let cool.
Quickly rinse the fruit. Place the rose in the almond cream, alternating fruits.
Melt currant jelly with a tablespoon of water and pour the fruit of them with a brush. Decorate the pie with strips of lemon zest and some knotted fresh mint leaves.
You can serve this pie with whipped cream ....
