Shortcrust pastry squares

Ingredients

For the shortcrust pastry:

• 200 g plain flour
• 1 teaspoon baking powder
• 80 g butter
• the grated zest of one organic lemon
• 60 g sugar (this is the amount for those who, like me, do not particularly like very sweet desserts; otherwise use 100 g)
• 1 pinch of salt
• 1 egg
• 1 egg yolk

For the filling: 

• 300 g strawberries
• 1 tablespoon brown sugar
• 1 full espresso cup of water
• 1 teaspoon corn starch
• 4 heaped tablespoons of Fiordifrutta strawberries and wild strawberries
• 50 g chopped pistachios 

Method

To make the pastry, mix the flour, baking powder, butter, salt, sugar and lemon zest until you get a crumbly mixture, then add the eggs, shape into a dough ball and leave it to rest in the fridge for at least 30 minutes. For the filling, clean the strawberries, cut them up and cook them with the sugar; add the corn starch dissolved in water and stir to combine. Once cooled, mix the filling with Fiordifrutta and stir well. Divide the pastry, roll out the larger piece in the baking tin, sprinkle over the chopped pistachios, pour in the filling, cover with the remaining pastry and bake at 180°C for about 35 minutes. Leave to cool, dust with icing sugar and cut into squares.