Pie with Amaretti d’Italia Macaroons and Red Berry Jam

PREP: 1 H 30M
COOK: 35M
SERVING: 8 people
AUTHOR: Matilde Vicenzi

Do you have in mind those foods that take you back in time with very sweet memories? For me, one of such foods is the pie with Amaretti d’Italia macaroons and jam.  If you are looking for a simple idea with great effect to turn a classic pie into something extra for your breakfast or a tasty break, just mix my Amaretti d’Italia macaroons with the shortcrust pastry: for an irresistible touch, add them to the filling too!
Today, we are going to prepare a pie with home made red berry jam and a shortcrust pastry with Amaretti d’Italia macaroons.

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Ingredients

For the mixed berry jam:

150g blueberries

75g strawberries

75g raspberries

1 lemon juice

250g sugar

For the shortcrust pastry:

175g Amaretti d’Italia macaroons

200g flour

125g sugar

125g butter

1 egg + 1 yolk

Preparation

First of all, prepare the jam: wash blueberries, strawberries and raspberries.

 

Put the mixed berries in a casserole and cook over medium heat until soft and fairly dry.

 

Add the juice of half a lemon and sugar, then continue cooking over low heat and stirring often for another 15 minutes.

 

The jam is ready when dropping some drops on a tilted saucer, the jam slowly drips downwards.

 

Pour the hot jam in jars filling them to the edge.  Seal the jars and allow to cool before eating your jam and filling the pie.

 

To prepare the short crust pastry, blend 100g of Amaretti d’Italia

macaroons in a food processor to obtain a texture similar to that of flour.

 

Mix the blended macaroons with flour, butter and sugar, then add the whole egg and the yolk; continue mixing to obtain a smooth dough.

 

Put it in a bowl, cover it and allow it to rest in the refrigerator for at least 30 minutes.

 

With the help of sheets of baking paper, roll out the shortcrust pastry and cut out a disk.  Use the trimmings to form the edges and decorations.

Line a cake tin with this delicious shortcrust pastry and pierce the surface with a fork.  Top with your berry jam mixed with 75g of coarsely crumbled macaroons.

 

Garnish with shortcrust pastry strips.

 

Bake in a pre-heated oven at 180°C for 35 minutes.