Remove from the oven, allow to cool slightly, then remove from the tin and dust with icing sugar.If the tart seems to be browning too quickly, cover with a sheet of foil. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle. Spoon the mixture over the jam and spread out with the back of a spoon.Add the almond extract and fold in the ground almonds. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. Place the butter and sugar in a bowl and beat together until pale and fluffy. To make the filling, turn the oven down to 180☌, gas mark 4.Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch. Place on a baking sheet and bake for 15 minutes. Lightly prick the pastry with a fork, then line with baking parchment and fill with baking beans. Chill for another half an hour in the fridge. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Pick up the pastry with the rolling pin and use to line a 23cm fluted tart tin. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Transfer the pastry to a lightly floured work surface.Wrap in clingfilm and chill for half an hour in the fridge. Push the pastry together and shape into a flat circle. Stir in just enough egg yolk to form a dough that is soft but not sticky.Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Method To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles. Sift the flour, pinch of salt and icing sugar into a large mixing bowl.
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