Shortcrust pastry berry pie

Keep the oil for 2-3 hours at room temperature.

Grind sugar with butter using a blender or wooden spatula until completely dissolved.

Add salt, vanillin to the sugar-butter mixture and stir.

Add the egg to the mixture and stir until smooth.

Add flour in portions, quickly kneading with a spatula until a homogeneous, elastic, soft dough.

Form the dough into a ball, wrap in cling film and refrigerate for several hours.

Grate the zest from the lemon on a medium grater into a bowl, squeeze the juice from the peeled lemon.

Add sugar, liquor, condensed milk, egg yolks.

Mix with a blender until smooth.

Before removing the dough from the refrigerator, turn on the oven to warm up to 250-300 ° C.

Remove the dough from the refrigerator, quickly roll it into a thin cake with a thickness of 4 mm and a diameter larger than the bottom of the mold by 2 cm.

Put the cake in a cold (not heated) form, form a side 2 cm high if the form is high. If you are using a short sided cake tin, align the rim with the top of the tin.

Place the mold in the preheated oven and bake for 10 minutes.

Remove the cake from the oven, pour cream filling on top, along the sides, and bake for another 3-5 minutes at a temperature of 200 ° C until the glaze turns rosy, but without burning it.

While the cake is baking, prepare a jelly topping: Heat liquid (water, juice or fruit compote) almost to a boil and dissolve gelatin in it.

Remove the cake from the oven, cool slightly and carefully, so as not to break it, transfer it to a board covered with a cotton towel.

Thinly slice fruits and berries along the way and immediately lay them on top of the calcined cream filling. For example, peach is the outer circle, then kiwi, banana, plum or pineapple; in the center - raspberries, strawberries, blueberries, currants, etc. ... Between the rows or along the outer circle - put a round berry (currant, cranberry, blueberry ...) in a row.

Gently pour berries and fruits with jelly watering (from the center to the edges of the pie), making sure that each piece is covered with jelly mass.

Refrigerate for 1 hour and the cake is ready!