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
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.