No special spring meal would be complete without strawberries. Here they are used for the delicious filling of a pie that is a real feast for both the eyes and the palate.
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INGREDIENTS |
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Flour |
250 |
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g |
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Butter |
150 |
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g |
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Sugar |
50 |
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g |
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Egg white |
1 |
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Salt |
1 |
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pinch |
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Cognac |
1 |
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spoonful |
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Water |
1 |
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dl |
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Lemon |
1 |
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Strawberries |
300 |
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g |
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PREPARATION |
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| 1. |
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Remove the butter from the fridge about 20 minutes beforehand so it will have a chance to soften. Make a hollowed mound of flour and place into it the butter, cut into small pats (leaving a bit aside for greasing the baking tin), 50 g of sugar and the salt. Mix together quickly, adding water when necessary. Let the dough rest in the fridge for at least an hour. |
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| 2. |
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In the meantime, clean and wash the strawberries, cut them in half (if they are large, quarter them) and cover them with lemon juice so they won't lose their fresh color. |
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Role out the dough; smear a pie tin with butter and arrange the dough in it, leaving a few strips to the side for decorating purposes.
Fill the pie with the strawberries, making sure you arrange them carefully. Sprinkle with the cognac and decorate the pie by interweaving the remaining strips of dough over the top. |
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Role out the dough; smear a pie tin with butter and arrange the dough in it, leaving a few strips to the side for decorating Beat the egg white and spread it over the surface of the pie; sprinkle with sugar and bake in a pre-heated over at 200°C for about 30 minutes. |
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CHEF'S NOTE |
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To vary this pie, especially appropriate for the warmer weather, you can use cherries or apricots instead of strawberries. |
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A dry, white, full-bodied wine with a persistent bouquet is perfect for bringing out the best in the dishes that make up this brightly colored menu. So we would suggest an Erbaluce or a Cinque Terre wine. |
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