Mixed Berries pie and almond cream

Ingredients

For the shortcrust dough

• Half a cup of sugar
• 200 g of butter
• 1 scrambled egg (No. 3)
• 2.5 cups of flour

For the almond cream

• 1/2 cup sugar
• 1 bag of almond powder (100g)
• 100 g soft butter
• 2 eggs
• 1 tablespoon of flour

Preparation and Assembling the pie

Making the shortcrust dough

• Mix the sugar, butter and egg in a mixer to obtain a uniform paste.
• Add the flour and mix until you get a uniform dough.
• Keep in the fridge for half an hour.

Making the almond cream

• Process sugar, almond powder and butter in a food processor.
• Add the flour and eggs.
• Keep in the fridge for half an hour.

Assembling the pie

• Roll out the dough in a pie pan and bake in an oven preheated to 220 degrees Celsius until golden (Leave a little less than 1/4 of the dough aside)
• After the cake has cooled, spread the almond cream, up to half the height of the sides.
• Spread Anvey Zion Mixed Berries confiture over the cooled almond cream.
• Make strips of dough that you put aside and place on the Mixed Berries confiture.
• To finish, brush with a beaten egg and bake in an oven preheated to a temperature of 180 degrees Celsius for about 30 to 35 minutes.