Apr

26

Want a versatile tart using shortcrust pastry that can be filled with any jam, marmalade or lemon curd then this recipe might be the answer. The recipe makes an 18cm (7in) flat tart that should serve upto 6. Why not serve with custard, cream or ice cream!

Ingredients: 

175g (6oz) Shortcrust Pastry

2 tbsp Jam, Marmalade or Lemon Curd

75g (3oz) Margerine

75g (3oz) Caster Sugar

100g (4oz) Ground Almond 

50g (2oz) Ground Rice 

1 Egg

A few drops of Almond Essence to add flavour

Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Line an 18cm (7in) flat tin with two thirds of the pastry.

Spread the base with the jam, marmalade or lemon curd.

Cream the margerine and sugar together.

Mix the ground almonds and ground rice together add to the creamed mixture. 

Beat the egg in a separate bowl and stir in to the mixture.

Spread the mixture over the jam.

Bake for about 35 to 40 minutes until slightly risen and golden in colour.


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