4 oz (100 g) puff pastry
2 egg yolks
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, melted
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz ground almonds
30 ml (2 level tbsp) raspberry jam
2 egg yolks
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, melted
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz ground almonds
30 ml (2 level tbsp) raspberry jam
method
1. Roll out the pastry and use to line a deep 18 cm (7 inch) loose bottomed flan tin.
2. Beat the eggs and extra yolks together.
3. Add the butter, sugar and almonds, and mix well.
4. Spread the bottom of the pastry case with a layer of raspberry jam and pour on the egg mixture.
5. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes.
2. Beat the eggs and extra yolks together.
3. Add the butter, sugar and almonds, and mix well.
4. Spread the bottom of the pastry case with a layer of raspberry jam and pour on the egg mixture.
5. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes.
serving amount
serves 4
rate this recipe
8.4
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
