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.