- flour - 2 1/2 cups (plus flour for the surface)
- salt - 1 teaspoon
- sugar - 1 teaspoon
- unsalted butter - 1 cup (2 sticks)
- of ice water - 1 / 4-1 / 2 Glass
- Strawberries - 650 Grams (stuffing)
- blueberries - 180 grams (filling)
- raspberry - 180 grams (filling)
- sugar - 1/3 Cups (filling)
- cornstarch - 2 Art. spoons (filling)
- lemon juice - 1 st. spoon (filling)
- salt - 1 pinch (stuffing)
- egg - 1 Piece (stuffing)
- sugar Turbinado - 1 st. spoon (filling)
1. Butter the butter and chop it into small pieces. In a bowl of a food processor combine flour, salt and sugar. Add the butter and stir until the mixture is like crumbs, 8 to 10 seconds. 2. While the combine is working, add ice water, and stir until the dough is wet and sticky. Do not mix for more than 30 seconds. To check the dough, squeeze its small amount together: if it is loose, add more ice water, 1 tablespoon at a time. 3. Form a disc from the dough and lay it on the flour-sprinkled surface, wrap it in polyethylene. Place in the refrigerator for 1 hour. 4. On a lightly floured work surface, roll the dough into a circle with a diameter of 40 cm and a thickness of 3 mm. Put the dough on a baking sheet lined with parchment, and refrigerate for 1 hour. Preheat the oven to 190 degrees. 5. Strawberry cut into 4 parts. Stir all the berries in a bowl with sugar, starch and lemon juice. 6. Put the berry mixture over the cooled dough, leaving 5-centimeter borders along the edges. Turn the edges to the center, forming a crust. Protect the wrinkles. 7. Lubricate the dough with a lightly beaten egg and sprinkle with Turbinado sugar. 8. Bake the cake in the oven for 1 hour until golden brown until the filling begins to boil. Allow to cool, cut into pieces and serve.
Servings: 4