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==Description== |
==Description== |
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===Ingredients=== |
===Ingredients=== |
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| − | * |
+ | *[[puff pastry]] - 225 g (8 oz), |
* Red jam - 4 tbsp, |
* Red jam - 4 tbsp, |
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| − | * |
+ | * [[ground almonds]] - 110 g (4 oz), |
| − | * |
+ | * [[caster sugar]] - 110 g (4 oz), |
| − | * |
+ | * [[butter]] - 50 g (2 oz), softened, |
*Eggs - 3, beaten, |
*Eggs - 3, beaten, |
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| − | * |
+ | * [[almond]] essence - * tsp. |
===Directions=== |
===Directions=== |
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3. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling. |
3. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling. |
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| − | 4. Beat the almonds with the |
+ | 4. Beat the almonds with the [[Sugar]], [[butter]], eggs and [[almond]] essence. |
| − | 5. Pour the filling over the jam and spread it evenly. Bake for 30 minutes or until the filling is set. Serve warm or cold with fresh cream or custard. |
+ | 5. Pour the filling over the jam and spread it evenly. Bake for 30 minutes or until the filling is set. Serve warm or cold with fresh [[cream]] or custard. |
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[[Category: British Desserts]] |
[[Category: British Desserts]] |
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[[Category: British Recipes]] |
[[Category: British Recipes]] |
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| + | [[category:almond meal Recipes]] |
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| + | [[category:Superfine sugar Recipes]] |
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| + | [[category:puff pastry Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:almond Recipes]] |
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| + | [[category:Sugar Recipes]] |
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| + | [[category:granulated sugar Recipes]] |
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| + | [[category:cream Recipes]] |
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Revision as of 04:45, 14 May 2006
Description
Ingredients
- puff pastry - 225 g (8 oz),
- Red jam - 4 tbsp,
- ground almonds - 110 g (4 oz),
- caster sugar - 110 g (4 oz),
- butter - 50 g (2 oz), softened,
- Eggs - 3, beaten,
- almond essence - * tsp.
Directions
1. Pre-heat oven to 200C / 400F / Gas 6.
2. Roll out the pastry on a floured surface and use to line a 900 ml (1* pint) shallow pie dish. Knock up the edge of the pastry with the back of a knife.
3. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling.
4. Beat the almonds with the Sugar, butter, eggs and almond essence.
5. Pour the filling over the jam and spread it evenly. Bake for 30 minutes or until the filling is set. Serve warm or cold with fresh cream or custard.