Revoving Sony Xplode From Car

Pie & Vanilla Cointreau syrup its



Strawberries, raspberries, gooseberries, currants, blackberries, apricots, peaches, nectarines, melons ... aaaah how good it was to be !

usually bite directly into one of these juicy fruits well enough to get a tremendous pleasure ... but you can also assemble them as you wish on a sweet pastry home and melt in the oven ...

The final touch will be a gourmet syrup containing Cointreau (or other fruit liqueur choice) to run on the fruit still warm. Irresistible ...



tutti-frutti cake & syrup, Cointreau his : To
6 people.
Preparation time: 10 + 15 + 5 minutes of rest
Time: 2h
Cooking time: 25-30 minutes

For the pastry:

• 250g flour 125g butter
125g sugar 1 pinch salt
• 2 tablespoons ground almonds 1 small egg

Mix flour, sugar, butter in pieces, ground almonds and a pinch of salt blender until a smooth texture sanded. Add egg last, continue to mix, a ball should be formed automatically. Wrap the ball in a sheet of transparent paper and cure in the refrigerator for at least 2 hours or overnight.

Preheat oven to 180 ° C.

Spread the dough between two sheets of parchment paper with a rolling pin. Line a pie pan previously buttered and floured, adjust the edges and refrigerate the time to prepare the filling.



For the filling

• a mix of summer fruits to choose
• 4 tablespoons semolina
• 5cl 5cl Cointreau
• water
  
• 2 tablespoons brown sugar
• 1 vanilla pod

Rinse and dry the fruit , cut into quarter, chopped, diced ... short as you feel. Remove pie shell from refrigerator, sprinkle with semolina (which will absorb excess juice and let the dough crisp) and distribute raw fruit on top.

Bake for 25 to 30 minutes then let cool the pie in a corner of the kitchen.

Before serving, boil alcohol, water, sugar and vanilla until a syrupy consistency. Pour over fruit before serving.