Fruit pie with baileys
Ready to roll puf pastry
I used strawberries and blueberries but cherries or other sweet fruit are also an option
Preheat the oven to 180˚C
As soon as the oven is hot enough bake the pastry blind. Press it well into the tin. Add a piece of baking paper and fill with baking beans or dried legumes. Bake for 15 minutes.
Remove the tin from the oven, remove the baking paper and the beans and brush with pastry with eggyolk.
Bake for another 10 minutes
Clean the fruit and put into a small saucepan and put on medium high fire. Keep stirring to make sure it doesnt’t burn. Leave to simmer so it thickens a bit for about 5 minutes on low.
Mix the sugar, cornflour and baileys in a bowl till smooth and pour into the pan with bubbling fruit.
Keep stirring and leave to cook for an other minute or three.
Pour the fruit filling into the ready tin with the pastry and smooth the surface. Crumble the macarons over the top
Bake for another 15 minutes until golden.
Leave to cool for at least an hour before cutting into parts. Delicious with a ball of icecream
This recipe is from
In Simone's Kitchen