![]() Chill for another 30 mins or put in the freezer for 20 mins. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin.Remove from the fridge an hour before needed. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. For the filling, beat the butter and sugar together with an electric whisk until combined.Shape into a disc, wrap and chill for 30 mins. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes.Spread the batter over the jam in the pie shell. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Beat the butter and sugar with an electric mixer in a bowl until light and fluffy.Spread the strawberry jam evenly over the center of the pastry shell. This will create a crust that is slightly thicker around the lower edges. Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Roll the pie crust pastry into a round shape a little larger than the pie plate.Whisk together the flour, ground almonds, and baking powder set aside. Preheat oven to 375 degrees F (190 degrees C).Slice and serve with cream or custard, if you like. Mix together the icing sugar and 1-2 tsp water and drizzle over the tart.Leave to cool in the tin (or eat warm at this stage and leave out step 4). Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. ![]() Spread the jam over the pastry, then top with the almond filling. Add the ground almonds, almond extract and eggs and beat for a further minute. ![]() For the filling, beat the butter and sugar until combined.Trim off any overhanging pastry with a serrated knife. ![]() Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin.Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. To make the pastry, put the flour in a food processor along with the salt and icing sugar. ![]()
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