![]() Once cool you can sprinkle with icing sugar and serve, This pie is fine to serve warm, or to pop back in the oven a few hours later/the next day for about 10 minutes (at 160*c) to warm through. If you want to add some pretty shapes (flowers, hearts, stars etc) then they can look really pretty and effective too!īake for about half an hour or until its nice and golden and then turn the oven off, leave in the hot (but off) oven and then leave to cool in the tin. Now do the lattice top, secure the edges and brush with some milk, then sprinkle a little bit of sugar on top Once the filling has cooled a bit then pour it into your lined tart tin - DO NOT RUSH THIS, if you pour your filling into the pie when it is still hot you will end up with the dreaded soggy bottom Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). ![]() Roll out the pastry and line the greased tart tin, trim off any excess pastry.Ĭollect all the trimmings and roll out again, and cut into strips for the lattice In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling. Take the pan off the heat and leave to cool a little. Mix the cornflour with about 2 tablespoons of water so it forms a loose paste and add it to the plums, stir in and then simmer for another 3-4 minutes, still stirring. bring to the boil, constantly stirring, until the all the sugar and jelly has dissolved down. Put the plums in a saucepan with the caster sugar, bramble jelly, 2 tbsp water, vanilla paste and the ground cardamom seeds. Remove the dough from the processor and gather it into a ball. Stir in the milk, bit by bit, until the pastry forms into a dough and kneed it on a floured surface, wrap it up in clingfilm and put in the fridge for 30 mins - 1 hour.Ĭrush the cardamom pod and get the seeds out, then, using a pestle and mortar crush them up Add the ice water and process for 5 seconds longer, just until the dough comes together the butter should still be visible. 8-10 slicesĢ teaspoons of vanilla paste (or 1 teaspoon of good quality vanilla essence)įor the pastry, mix the flour, sugar and almonds in a bowl and then rub in the butter until the mixture resembles breadcrumbs. Serve at room temperature with cream or ice cream.Serves: This mixture makes large pie tin, and slices into approx. Brush carefully over the top – the jam will not only glaze but also add a thin layer of sweetness. When the tart has cooled to room temperature heat the apricot jam in a small saucepan with maybe just 1 tbsp water to loosen it. The plums need fit nice and snug and quite tight. The batter will be quite firm and then it is easy to decorate the top. Stone and slice the plums thinly then take the tart tin from the freezer. Preheat the oven to 150 degrees centigrade (fan assisted) or 160 conventional (300 degrees fahrenheit ) Pop into the freezer for 15-20 minutes to firm up whilst you prepare the plums. Transfer to the prepared tin and smooth out. Add the egg and whisk well then fold in the ground almonds and flour and then finally the thickened milk. In the bowl with the zest cream together the margarine/butter and sugar until light and fluffy. Start by zesting the lemon into a roomy mixing bowl then take 10ml of the juice and place in a small jug with the milk and set aside to thicken. To make the filling, toast the almonds in a dry frying pan over medium-high heat for 23 minutes, until light golden-brown, keeping a close eye on them.
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