Ingredients
-1 shortcrust pastry
-500g strawberries
-250g mascarpone
-50g icing sugar
-1 jar of Ruchofruit orange jam
Preheat the oven to 180 °. Unroll the dough and place it in a pie pan. After pricking it, cover it with parchment paper and dried beans (or other apricot seeds/kernels...). Blind-bake the dough for 25 minutes (15 minutes with the beans then 10 minutes without so that it browns). Remove the dough from the oven and let it cool. Hull the strawberries and cut them. Mix the mascarpone with the icing sugar. Spread this mixture on the bottom of the pie then arrange the strawberry quarters. Finally coat everything with orange jam . Keep in cool until serving.
