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Almond Pine Nut Tart   Veg  HT  CD  DP  55mins

 

Serves 6-8   Hot  Cold  Vegetarian  Dessert  Pudding

 

Ingredients

225g/8oz Shortcrust Pastry

120ml/4fl.oz. Apricot Jam

225g/8oz Almond Paste

100g/4oz Butter

75g/3oz Sugar

1/4  teasp Almond Essence

4 Eggs

25g/1oz Plain Flour

½ teasp Baking Powder

100g/4oz  Pine Nuts

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out pastry on a floured work surface and use to line a 25cm/10-inch flan tin.

 

2. Prick the bottom of the pastry with a fork, line with greaseproof or parchment paper and fill with baking beans. Bake in the oven for 10 minutes then remove from the oven and allow to cool a little.

 

3. Meanwhile,  place the almond paste, butter, sugar and almond extract in a mixing bowl and beat with an electric mixer until smooth.

 

4. Add one egg at a time to the almond mixture, mixing well between each addition.

 

5. Add the flour and baking powder and beat until smooth. Set aside.

 

6. Place the apricot jam in a small saucepan, heat gently, stirring, then spread over the base of the partly cooked flan case.

 

7.  Pour the almond mixture into the pastry case, sprinkle with the pine nuts and return the flan to the oven for 10 to 15 minutes.

 

8.  Reduce the oven temperature to 190C, 375F, Gas Mark 5 and continue to bake for a further 10-15 minutes until golden brown. Serve hot or cold.

 

 

 

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