(Source: Hume & Downes - Penguin Cordon Bleu Cookery, 1971)
For pastry:
8oz plain flour
4oz butter
4oz caster sugar
1 whole egg
1 yolk
2oz almonds, ground without blanching
cinnamon and grated lemon rind
Filling:
1 lb fresh raspberries brought to boil and cooked rapidly for 2 – 3 minutes with sugar to sweeten.
Sift flour with pinch of salt and cinnamon. Work in butter, sugar, egg, lemon rind and almonds. Leave in cool place for 1hr.
Roll out pastry to between ¼ and ½ in. thick and line into flan ring. Fill with cold raspberry mixture and put lattice of pastry across top. Bake in moderate oven for 20 – 30 mins.
No comments:
Post a Comment