Prepare the shortcrust pastry. Let it rest for 20 minutes.
Meanwhile wash the apricots, dry them, cut them in half to remove the pits.
Roll out the dough with a rolling pin and line a lightly buttered mold.
Sprinkle the bottom with 50 g caster sugar.
Arrange the 1/2 apricots very tightly starting from the outer edge of the mold, the rounded side against the bottom of the pie, in this way the juice will not run out on the dough during cooking.
Sprinkle with remaining sugar.
Cook in a very hot oven, the apricots should begin to caramelize.
As soon as the pie is out of the oven, place a few strawberries in the hollow of each apricot.
Preferably serve warm.
Source:Les Bons Desserts
