(English version below)
Ova pita kod mene već dugo vremena drži prvo mjesto. Od kad sam je prvi put probala, postala mi je opsesija. Iako jagode jako volim svježe, čim ih ugledam, zamišljam ih u ovoj piti.

Ovaj put pekla sam mini pite u kalupima za mafine i uz njih sam skuhala kremu od vanilije. Mmmm…

Recept je za veliku pitu u kalupu od 28 cm.

Upute:
U zdjeli prosijati brašno s praškom za pecivo. Dodati na listiće narezan hladan maslac, šećer, vanilin šećer, žumanjak, mlijeko i zamijesiti glatko tijesto. Zamotati ga u prozirnu foliju i staviti na 30 minuta u hladnjak.

Za to vrijeme oprati i očistiti jagode i izrezati ih na četvrtine, dodati im javorov sirup i šećer, te izmiješati. Promiješati brašno i gustin i posuti na jagode, te odmah dobro izmiješati.

Zagrijte pećnicu na 180°C.

Tijesto izvaditi iz frižidera. Razvaljati 2/3 tijesta u obliku kalupa (28cm), te ga utisnuti i malo mu podići rubove. Po tijestu rasporediti masu od jagoda. Po njoj rasporediti na listiće narezanih 20g maslaca. Od 1/3 tijesta izrezati trakice i poredati ih unakrsno po jagodama, te pritisnuti rub da se spoje s ostatkom tijesta. (Ako vam tijesto zadaje probleme, pročitajte kako ga se može savladati na lak način.)

Peći oko 40 minuta.

Recept je blago izmijenjeni recept Merium, s portala Coolinarika (published under Creative Commons Licence Attribution 3.0)



Ever since I first baked it, I obsess about thus pie. Even though I just love fresh strawberries, whenever I see them at the market, I imagine them in the pie. This time I baked mini versions in muffin molds. I cooked Creme Anglaise with vanilla to serve warm with the pies. This was just perfect…

The following recipe is for a 28 cm (diameter) mold.


Directions:
Sift flour and baking powder in a bowl, add cold sliced butter, sugar and vanilla sugar, egg yolk and milk and quickly knead into smooth dough. Wrap it in plastic wrap and put  in the refrigerator for 30 minutes .

During this time, wash and clean the strawberries and cut them into quarters, add maple syrup and sugar, and mix well. Unite the flour and cornstarch and sift them on strawberries, and immediately mix well.

Preheat the oven to 180°C.

Roll 2/3 of the dough, put it into a mold (28cm) and press it. Slightly raise the edges. Spread strawberry mixture on the dough. On top of the strawberries put thinly sliced ​​20 g butter. Roll the rest of the dough and cut strips. Arrange them crosswise on strawberries and squeeze the edges. (If the dough is still to soft and unmanageable, please read this “how to” article).

Bake the pie cca 40 min on 180°C.

The recipe is loosely adapted from Merium, on Coolinarika (published under Creative Commons Licence Attribution 3.0)