DAME PRU LEITH’S NORMANDY TART
SERVES 6-8
INGREDIENTS
For the pastry
140g cold butter, plus extra for greasing
225g plain flour, plus extra for dusting
1 medium egg
A pinch of salt
60g caster sugar
For the almond filling (frangipane)
170g butter
170g caster sugar
170g ground almonds
2 large eggs
1 tbsp Calvados, kirsch or a liqueur you like
A few drops of almond essence
For the topping
3-4 small red dessert apples, skin left on, cored and halved
100g smooth apricot jam
Juice of half a lemon
METHOD
• Heat the oven to 200°C/fan 180°C/ gas mark 6, and put a baking sheet on the middle shelf to heat. Lightly butter a 26cm loose-bottomed tart tin and dust with flour, tipping out any excess.
• For the pastry, whizz all the ingredients together in a food processor until the dough forms a ball. Roll it out into a thin, even circle big enough to line the tin.
• Lift the pastry by rolling it around the rolling pin then unrolling it over the tin. Don’t worry if the pastry cracks. It is so rich that you can just use your fingers to patch any gaps. Ease the pastry into the corners, then run your rolling pin firmly across the top, to trim away any excess pastry.
Bu hikaye New UK dergisinin May 30, 2022 sayısından alınmıştır.
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Bu hikaye New UK dergisinin May 30, 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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