![]() Bake about 25 minutes in a preheated oven at 200☌. Line a dish with baking paper and with the shortcrust, add a good layer of raspberry jam and spread the filling on top of it. Before it's cool glaze with the apricot jam. Cream the butter and sugar well together, stir in the egg, add the breadcrumbs and a few drops of almond essence, and mix well. Remove from the oven and allow to cool on a wire rack. Bake at 180oC until risen and golden, about 40 to 50 minutes.Scatter with the flaked almonds or if you have whole almonds even better and push them into the batter slightly. Place the batter on top of the jam in the chilled case.Add the flour, ground almonds, lemon zest, rum and vanilla extract and fold in using a spatula until evenly mixed. For the filling, in a stand mixer or 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 in the fridge until needed. Remove the tart case from the fridge and line the pastry with parchment, cover with baking beans or rice and bake blind till golden, about 15 to 20 minutes. ![]() Prick the pastry with a fork and place in the fridge again for another 30 minutes. Trim, leaving a little extra as an overhang.
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