![]() ![]() Leave to set, then serve in slices.Īny leftover jam can be kept in a sterilised and sealed jar for up to 6 months, or in a tub in the fridge for 3 weeks. ![]() Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. For the jam200g (7oz) raspberries250 (9oz) jam sugarFor the sweet shortcrust pastry225g (8oz) plain flour, plus extra for dusting150g (5oz) butter, chilled25g (1oz) icing sugar1 large. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface.Spoon the pink icing into a small piping bag fitted with a small plain nozzle. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. For the icing, sift the icing sugar into a bowl.Remove from the oven and leave to cool completely in the tin. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean.Spoon the mixture into the pastry case and smooth the surface using a palette knife. Add the ground almonds, egg and almond extract and mix together. Cream the butter and sugar together until pale and fluffy.For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.Set aside to cool a little before adding the filling. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice.Preheat the oven to 200C/180C Fan/Gas 6. ![]() Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
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