A simple dish that is simply delicious and designed to catch the eye
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
4tbsp royal icing apricot glaze redcurrant jelly
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.