Sweet shortcrust pastry:.
Place the flour, butter,
nd up the sides of tart pan to form a crust
Shortcrust Pastry:
Sieve the flour into
Line 8\" flan tin with shortcrust pastry crust (or use a frozen pie crust and I suggest baking it for 8 minutes prior to filling).
Cream together sugar and butter until smooth. Add flour, ground almonds, almond essence, and eggs (beaten). Mix well.
Spread your favorite jam evenly over the pastry with the back of a spoon.
Pour butter mixture into pastry crust, and sprinkle top with flaked almonds.
Bake in pre-heated 350 degree F oven for 30-40 minutes. Leave in until middle has set.
mall if you have little tart tins. If not, make a
ut 36 circles from the shortcrust pastry to line the tray.
nch loose-bottomed tart pans.
To make the shortcrust pastry dough, in
25cm (10inch) loose bottomed tart tin with pasrty and bake
eep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin
FOR SHORTCRUST PASTRY: Sieve the flour and salt
Preheat the oven to 350 degrees F (175 degrees C).
Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
Bake in the preheated oven for 15 minutes. Leave oven on.
Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.
Place pastry dough, side by side, on
Roll out the pastry on a lightly floured work
m (9 in) tart tin with the pastry and pre-bake or
22cm loose-bottomed tart tin. Roll the pastry to a 3mm
To make the pastry, first of all
ut the pastry and use it to line a 25cm tart tin
0 x 4 cm deep tart tin (preferrably a springform pan
lan/tart dish you want to use and roll out your pastry
Pre-heat oven to 190\u00b0C, 375\u00b0F.
Lightly grease a 7 inch Baking tin.
Roll out the pastry and line the baking tin.
Gently melt the butter and sugar together in a pan.
Leave to cool and then add the dried fruit, walnuts and cherries.
Stir in the beaten egg.
Place the mixture in the pastry-lined baking tin.
Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
Allow to cool.
Mix together the icing sugar and lemon juice and spread over the tart.
Allow to set before serving.