Have the butter and mascarpone ready at roomtemperature. Mix selfraising flour, 140 gram caster sugar, vanillasugar and almonds. Then add the buttercubes ( when using unsalted butter, add half a teaspoon of salt), and the egg bit by bit. Knead to a firm dough. ( or use a kitchenmachine with hooks). Roll the dough in clingfoil and rest it for half an hour in de fridge. Preheat the kitchen at 180 degrees Celsius. Grease the tin and dust it with flour. Spread the dough evenly over the bottom of the tin only. Poke holes in the dough and put the tin in the oven for 30 minutes until the dough has raised and is done. Take the tin out of the oven, remove the sides and let cool off.
Mix the mascarpone, 3 tablespoons of castersugar and the lemonzest. Divide this mixture in an even layer over the piebottom. Arrange the strawberries or other fruit tilewise. Sprinkle it with the thymeleaves..or mintleaves or lemonverbena.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 128 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 57.6mg||18 %|
|Sodium 505.6mg||17 %|
|Potassium 221.3mg||6 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 27.7g|
|Protein 7.1g||10 %|
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Calories per serving: 274
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