| Almond Tart | | Print | |
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Almond Tart - a particular favourite of Bryan Webb from Tyddyn Llan Restaurant with Rooms.
For the filling: 1. First make the pastry in a food processor or by hand. Blend together the flour, butter, salt and sugar until it resembles breadcrumbs. Now tip into a large bowl and add the egg, milk and gently mix until well amalgamated. Wrap in cling film and chill for 1 hour before rolling out. 2. Pre heat the oven to 350f or 180c or gas mark 4. Roll out the pastry as thinly as possible and line a loose bottomed 20cm x 4cm tart tin. Line the pastry with a large sheet of cling film or tin foil and fill with baking beans or any dried pluses such as haricot beans. Leave to rest for 20 minutes and then bake for 20 minutes. Remove from the oven and take out the foil or film with the beans and keep for future use. Brush the base with beaten egg to form a seal and bake for a further 5 minutes. 3. Turn the oven temperature down to 150c 300f or gas mark 2. 4. For the filling beat together the butter and sugar in an electric mixer until light and fluffy. Add one egg and continue beating then add the other egg and beat again until entirely incorporated. Add the two types of ground almonds and carefully fold them in. 5. Spoon the jam or place the fruits onto the base of the pastry case and fill with the almond mix, sprinkle with the flaked almonds and bake for 1 hour and 10 minutes. Switch off the oven and leave to cool with the door ajar for 15 minutes. The tart is best serve warm with some thick cream or ice cream. Add this page to your favorite Social Bookmarking websites          |
Almond Tart