To serve, cut the tart into 5cm/2in squares. Bake tartlets in the centre of the oven for 10 mins, then reduce oven temperature to gas mark 2 or 150☌, and cook for a. Beat until smooth, then divide mixture between pastry cases, spreading it out slightly. Spread the filling mixture over the jam and sprinkle over the flaked almonds.īake the tart for 20 minutes, or until the filling is set and golden-brown. Beat the butter so its really soft, then add sugar, ground almonds, egg yolk and almond extract. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.įor the filling, beat the butter and sugar together in a bowl until pale and fluffy. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Unwrap the dough and discard the cling film. Shape the dough into a ball and wrap in cling film. If the dough is too dry, add a bit of milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |