1. Prepare the ingredients needed for the tapi. The butter needs to be thawed in advance to soften it at room temperature. If it is too late, you can use the oven thawing function to soften the butter.
2. Add the butter to the low flour and rub the butter into the flour with your hands.
3. Add water, knead the dough, cover it with plastic wrap, and leave it at room temperature for more than 1 hour before use. This time period is to make the dough more malleable!
4. Soak all the strawberries and mulberries in light salt water for 10 minutes and rinse them off. Cut 400 grams of strawberries into small pieces, put them together with mulberries, add 60 grams of caster sugar and marinate for 2 hours. The water will soften when the fruit is marinated with sugar.
5. Beat the remaining 100 grams of strawberries into strawberry juice, add 10 grams of cornstarch and mix well.
6. Pour the strawberry juice with starch into the pot, add the marinated strawberries and mulberries, and stir-fry for a while to make the fruit juice thick. Let the fried fruit fillings cool for later use.
7. Roll out a large part of the dough into a dough slightly larger than the pie pan, then put it in a 6-inch pie pan, cut off the excess corners, and use a fork to evenly insert the vent holes on the tart.
8. Press the beans and put them in the oven at 190 degrees and bake for 20 minutes. The weight is to prevent the tapioca from swelling up during roasting. Let the baked tapioca cool before use. If you want to cool down quickly, you can wrap it in a sealed bag and put it in the refrigerator for more than ten minutes. If you have friends at home and don’t have time to make so much the next day, you can make the pie crust and the fruit filling separately. Just bake it the next day.
9. Put the cooled fruit filling into the baked pie crust.
10. After rolling out the remaining small part of the dough into a pie, use a round mold to make some small holes in the pie crust. The size is just big enough to cover the pie pan. Cut off the extra side by hand.
11. Use a fondant mold to press out the flowers and leaves on the remaining leftovers and place them on top of the pie crust.
12. Finally, brush with egg yolk liquid and put it in the middle of the oven at 180 degrees for about 20 minutes. Due to the different power levels of the ovens, the oven time and temperature are for reference only. If you don’t have a fondant mold, you can use scissors or a blade to cut out the leaves or flowers you like. You can also directly roll them into large dough pieces, then stack the dough pieces and cut them into uniform strips, and then The long noodles are intertwined and stacked on top of the pie filling to make pie crust too!
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