A sim­ple dish that is sim­ply de­li­cious and de­signed to catch the eye

Buckinghamshire Advertiser - - FOOD AND DRINK -

In­gre­di­ents

For the Pâte su­crée: 150g flour 50g caster sugar 75g but­ter 2 egg yolks

For the fill­ing:

50g but­ter 50g caster sugar 1 egg, sep­a­rated 50g ground al­monds 15g plain flour grated zest of 1 lemon

To fin­ish:

4tbsp royal ic­ing apri­cot glaze red­cur­rant jelly

Method

First, make the pas­try. Sift the flour onto a board, make a well in the cen­tre and add the sugar, but­ter and egg yolks. Us­ing the fin­ger­tips rub the but­ter and egg yolks into the flour and sugar and con­tinue rub­bing to­gether to form a ball of dough. The dough must be smooth and pli­able, not at all crumbly.

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