![]() Lift into the tin and evenly press right into the corners. Remove from the oven and leave to cool in the tin. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Pour the mixture over the pastry base evenly and then sprinkle the flaked almonds over the top.īake in the oven for about 30 minutes or until the pastry is pale golden brown at the edges and the filling golden brown too. ![]() To make the filling: melt the butter in a pan on a low heat and add the sugar, semolina or ground rice (I used semolina), beaten egg and almond essence and whisk together with a hand whisk. Spread the jam ( I used strawberry) all over the pastry nice and evenly, don’t do it too thickly though. A almonds: Bakewell tart fingers 256 brioche frangipane apple pudding 240 anchovies: rustic smoked trout & anchovy pt 33 apples: apple & blackberry. ![]() I used an 8 x 10″ and prick the base well. Roll out the pastry on a floured board and place in a greased baking tin. Wrap in cling film or plastic food bag and put in the fridge for at least 30 minutes. Mix to a stiff dough with the water, add all the water at once and mix with a round bladed knife or the back of a large spoon then lump the pastry together. Serve warm with cream or crème fraîche.To make the pastry: measure the flour into a large bowl and add the butter,much into small pieces and rub in until the mixture resembles crumble.
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