| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 225 |
g |
Plain flour; (8oz) |
| 115 |
g |
Butter; chilled and cubed |
|
|
; (4oz) |
| 1 |
|
Egg yolk |
| 3 |
tb |
Ice cold water |
| 400 |
g |
Apricots; (14oz) |
| 40 |
g |
Glaicer cherries; (1 1/2oz) |
| 3 |
|
Rounded tbsp lemon curd |
| 75 |
g |
Butter; (3oz) |
| 110 |
g |
Self-raising flour; (4oz) |
| 85 |
g |
Caster sugar; (3 oz) |
| 1 |
|
Egg; beaten lightly |
| 25 |
g |
Ground almonds; (1oz) |
|
|
Grated zest and juice of a large lemon |
| 1 |
|
25 grams who almonds; peeled and halved |
|
|
; (1oz) |
INSTRUCTIONS
Pre-heat the oven to 200°C/400°F/gas mark 6 Lightly grease a 7 or 8 inch
enamel pie plate.
Roll out the pastry and line the pie plate. Spread the lemon curd all over
the pastr. Add the apricots and cherries.
Cream the butter and sugar together till pale and fluffy, then gradually
beat in the egg about a teaspoonful at a time. Gently and carefully fold in
the ground almonds and flour, followed by the lemon juice and grated zest.
Spread this mixture evenly over the lemon curd, smoothing it out with a
palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a
baking sheet, in the centre of the oven for 15 minutes, then reduce the
heat to 150°C/300°F/gas mark 2 and continue cooking for a further 25-30
minutes.
This can be served either hot or cold with cream.
Converted by MC_Buster.
Per serving: 1945 Calories (kcal); 190g Total Fat; (84% calories from fat);
26g Protein; 52g Carbohydrate; 816mg Cholesterol; 1641mg Sodium Food
Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fruit;
36 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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