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Shortbread
Crust: Lightly butter,
or spray with a vegetable spray, an 8 or 9 inch (20-23
cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the
cold butter and pulse until the pastry starts to come together and form clumps. Transfer
the pastry to the prepared pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Gently pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
Place the tart pan
on a larger baking sheet and bake the crust
until golden brown, about 13 - 15 minutes.
Remove from oven and place on a wire rack to cool while you make the filling.
Filling:
Thaw the frozen unsweetened raspberries and then transfer to a fine mesh strainer
placed
over a large bowl. Gently press the berries with the back of a large spoon
to release their juices.
(All that should remain in the strainer is the raspberry seeds.) Put the raspberry
juice, along with the sugar and jam, in a medium sized
saucepan over medium heat. Stir until the jam dissolves and the
sauce just comes to a boil. Reduce heat and simmer for about 10 minutes,
stirring occasionally.
Meanwhile, in a small
measuring cup sprinkle the unflavored gelatin over 1/4 cup (60 ml) of cold
water. Let this mixture sit for about 5 -10 minutes, or until it becomes softened
and spongy, and then microwave about 20 seconds or until the gelatin has
completely dissolved. Remove the
raspberry juice from the heat and stir in the dissolved gelatin and lemon juice.
Transfer to a bowl and refrigerate until the mixture starts to gel, stirring
periodically (this takes about an hour).
Meanwhile, cut the
strawberries into bite-sized chunks. Place the strawberries in a large bowl
and fold in the thickened raspberry juice, making sure all the strawberries are
coated with the sauce. Pour the strawberries into the baked and cooled pie shell
and place in the refrigerator until firm (about three hours). Serve with softly
whipped cream, if desired. Cover and refrigerate any leftovers. This pie
can be stored in
the refrigerator for a couple of days.
Serves 8.
Preparation time 1 1/4 hours.
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