| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Shortcrust pastry |
| 1 |
|
Punnet fresh raspberries |
| 1 |
pk |
Blanched almonds |
| 4 |
oz |
Sugar |
| 3 |
oz |
Unslated margarine; at room temperature |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg yolk |
| 1 |
tb |
Brandy |
| 2 |
tb |
Palain flour |
INSTRUCTIONS
ALMOND FILLING
Butter a 10 inch round flan dish with a removable bottom. Roll out pastry
on a cold, lightly floured surface.Place the pastry over the tin, using
your thumb, gently push pastry down into the tin. Cut the excess pastry
off.
Cream the margarine and sugar together. Beat one egg and egg yolk and
gradually add the egg to the margarine mixture.Add the brandy and stir in
the almonds and flour.Add 1tbsp double cream and stir. Pour the mixture
into the flan dish and sprinkle the raspberries on top.
Bake the tart on a hot baking sheet for 25 minutes at 220C and serve.
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