* Ingredients :

+Almond butter:
°for 350g:
°80g almond powder,
°80g softened butter,
°70g vanilla pastry cream*,
°80g icing sugar,
°20g of rum.

In a salad bowl, whisk together the softened butter with the ground almonds, add the pastry cream then the icing sugar and the rum. Smooth the mixture.
The sweet dough: Philippe Conticini version: 230g of flour, 140g of butter, 1 whole egg + 1 yolk, 90g of icing sugar, 40g of ground almonds, 4 pinches of fine salt, the seeds of 1/2 clove of vanilla, the zest of a lemon -ideally there again hand of Buddha which in province one does not find easily-.
In the bowl of the food processor, cream the softened butter and icing sugar with a flat whisk. Add the almond zest and powder, then the egg, the yolk and the seeds of the vanilla pod. Incorporate in 2 times the sifted flour with the salt. Do not stiffen* the dough too much. Spread it thinly between 2 guitar sheets* and leave it in the refrigerator for a few hours before using it.
Butter and flour an 18cm diameter pie ring, line it with the dough, prick the bottom and the edges with a fork, place a disc of baking paper on it then baking beads and blind bake* 30min at 150°/155°. Let cool.

The finish: garnish the bottom of the pie with the almond butter to a thickness of 1cm and set aside in the refrigerator for 10/15 minutes so that the butter is firm. With an angled spatula or the back of a tablespoon, coat the surface with the candied red fruits. Wash and hull the strawberries and cut them in half lengthwise. Arrange them in a rosette from the outside to the inside, rounded side towards the bottom of the pie. Garnish the heart of a few raspberries with candied red fruits and arrange them on top of the pie then sprinkle with a few caraway seeds*.

Enjoy !