Makes 1 x 20cm/8 inch tart
Vegetarian Nuts Dessert puddings
225g/8oz Plain Flour
1/2 teasp Ground Cinnamon
75g/3oz Ground Almonds
75g/3oz Caster Sugar
The grated rind and juice of 1/2
2 Egg Yolks
225g/8oz Raspberry Jam
In a large mixing bow, mix together the flour and cinnamon.
Rub in the butter with your fingertips until it resembles fine breadcrumbs then stir
in the almonds, caster sugar and the grated lemon rind.
Add the egg yolks and lemon juice and mix to a soft dough. Knead lightly then
with clingfilm and chill for 30 minutes.
Preheat the oven to 190C, 375F, Gas Mark5.
Roll out 2/3rds of the pastry on a floured surface and use to line a 20cm/8 inch
tin. Don't trim away the edges.
Spread the jam over the surface of the pastry and set aside whilst you roll out the
remaining pastry into an oblong 25cm/10 inches long.
Cut the pastry into long strips no more than 12mm/1/2 inch wide and
a lattice pattern over the flan. Fold the edges over and crimp to seal.
Bake for 30 minutes until the pastry is crisp and golden. Cool in the tin.
To serve - transfer to a serving platter and serve with cream.
Dessert Recipes |
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