ou will be using a shortcrust pastry recipe instead of the crescent
inutes to 1 hour.
Shortcrust Pastry:
In a food
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
loose bottomed tart tin with pasrty and bake blind*.
Pour
leave pasrty for 20 minutes to stop from splitting when using.
cut with a round cookie cutter the base for your mince pies.
places in muffin tins and fit to tins.
dollop mincemeat into bases.
cut shapes with another cookie cutter to place on top.
crimp together.
sprinkle with a litle sugar.
re-roll the pastry to keep getting more mince pies.
cook about 25-30 minutes until just starting to brown.
ut 36 circles from the shortcrust pastry to line the tray
Sweet shortcrust pastry:.
Place the flour,
irections given in a particular recipe. This pastry is used in
ith the rest of the recipe. Or use unbaked as required
SWEET SHORTCRUST PASTRY.
Add flours and
Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
Bake in a preheated oven, 190C/375F for about 35-40 minutes, or until the filling ...
an be saved for making Recipe #135453.
Sift flour and powdered sugar together.
Add cold butter pieces and make coarse crumbs.
Beat the egg in a small bowl with the vanilla.
Stir mixture into the dry until a dough forms.
Wrap and chill at least one hour.
Roll out on a lightly floured surface.
Place into proper 9 inch spring form pan.
Always prick, and then chill again.
Fill with your cheesecake filling, and bake according to your recipe.
This can also be made in your food processor.
Keeps in the fridge for at least four days, or freezer up to 2 months.
Method for the pastry:.
Make the pastry as directed in the recipes given above.
Place the pastry in the prepared tart pan and prick with a fork.
Refrigerate while you are preparing the filling.
Method for the filling:.
Preheat the oven to 200\u00b0 C (400\u00b0F).
With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar ...
180 deg C) or as recipe indicates. It's best baked
br>Meanwhile, to make the shortcrust pastry dough, process flour and