Shortcrust pastry pie with “Persimon®” kakis and carrot sauce

For the shortcrust pastry:

  • 100 g flour
  • 40 g butter
  • 1 egg
  • 25 g icing sugar

For the filling:

  • 1 Persimon® kaki
  • Sugar
  • Carrot jam


Make the shortcrust pastry by kneading all ingredients together, stretching them out and forming small round cookies about 5 or 6 cm in diameter with a pastry cutter.

Prick with a fork and bake in a medium oven until golden brown.

Add a little carrot jam to each cookie and place caramelised “Persimon®” kaki balls on top.

Place another pastry on top to form a small triple-layer pie, and top with another piece of pastry. On top, sprinkle sugar and mark with a hot branding iron.

Serve two pies per person garnished with the carrot jam and decorated to taste.