Amaz­ing Aman­dine

Buckinghamshire Advertiser - - FOOD AND DRINK -

If firm enough, roll and line four 8cm (3½inch) in­di­vid­ual fluted flan tins with the pas­try, chill for 20-30 min­utes be­fore cooking. Pre-heat the oven to gas mark 6, 200ºC. Bake the pas­try blind, en­sur­ing it does

not colour too much. Cream the but­ter and sugar un­til light and fluffy, add the egg yolk and beat again. Whisk the egg white un­til stiff and fold in al­ter­nately with the ground al­monds, flour and lemon zest. Divide this mix­ture be­tween the flan cases, smooth the tops and bake for 10-15 min­utes. If the flan be­comes too brown, re­duce the oven tem­per­a­ture to gas mark 4, 180ºC. Cool on a wire rack. Brush the top of the flan gen­er­ously with hot apri­cot glaze and lightly glaze the sides. Al­low to cool. Place the royal ic­ing in a pa­per pip­ing bag with a fine writ­ing pipe and pipe par­al­lel lines about 1-2cm (½-¾inch) apart on the top of the flan, al­low to set. Boil the red­cur­rant jelly and whisk

un­til smooth. Place in a small pip­ing bag, cut a small hole from the tip and pipe the jelly into al­ter­nate stripes. Al­low to set be­fore serv­ing.

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