Spoon out a couple of tablespoons of the icing into a separate bowl and colour dark red. ![]() Add then sufficient water 1 tsp at a time until you achieve a thick yet still runny icing. Add the almond extract and taste – don’t overdo the extract. Make the icing by sifting the icing sugar into a bowl then add the lemon juice followed by the water a little at a time and just sufficient to make a thick smooth paste. If you decide to decorate your tart with icing. Once baked and cooled sift over icing sugar to finish. Smooth it out then of you decide against the icing topping simply scatter over the flaked almonds and bake for 25 minutes. Take the pastry case and allow to cool a little then spread the jam over the base then top off with the filling. Prepare the filling by simply placing all the ingredients into a bowl and beat together until smooth. ![]() Reduce the oven temperature after baking the pastry to 175 degrees c. Carefully remove the paper and beans, trim the case, prick the base with a fork then pop back into the oven for a further 2 minutes. Line with paper and baking beans then bake blind for 15 minutes. Roll out the pastry and line the prepared tin with the pastry. With the motor running then add the egg in a thin steady stream and allow the mixture to form a ball. In a food processor blitz together the flour, icing sugar and butter until the mixture resembles fine breadcrumbs. You will need a 23cm loose bottomed flan tin lightly greased or brushed with lining paste.
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