![]() ![]() While still warm, brush the top with the apricot glaze. ![]() Slide the tin onto the hot baking sheet in the oven and bake for 50-55 minutes until the filling is golden and just set. Spoon the filling into the pastry case and level with the back of the spoon.Sift the flour over the mixture, then add the ground almonds, lemon zest and vanilla extract and fold in using a large metal spoon or spatula until evenly mixed. Incorporate the eggs, a little at a time. For the filling, in a stand mixer (or in a mixing bowl using an electric hand mixer) beat the butter and sugar together until pale and fluffy.Spread the raspberry jam over the base of the cooled pastry case, then put the case in the fridge until ready to fill. Bake for 15 minutes, then remove the beans/rice and bake for another 10 minutes. Line the pastry case with foil, then fill with baking beans or rice. Heat the oven to 180☌/160☌ fan/gas 4 and put a large baking sheet inside.Prick the bottom of the pastry case with a fork several times, then chill again for 1 hour. Roll out the chilled pastry on a floured surface to the thickness of a £1 coin, then use to line the tart tin, pressing it firmly into the edge of the tin and making sure there are no holes or cracks.Wrap the pastry in cling film and chill for 30 minutes. Tip the dough onto a lightly floured surface and knead briefly until smooth. Stop mixing as soon as a dough is formed. Once it’s all incorporated, add the flour. Lightly beat the egg and egg yolks in a separate bowl, then gradually beat into the creamed butter and sugar. First make the pastry: cream the butter and icing sugar together until pale and fluffy. ![]()
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