waiting
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins.
5. Bake blind, then cool completely.
6. When the tartlets are quite cold, put a little apricot jam in the base of each.
7. In a bowl, whip the cream as stiffly as possible, gradually adding the sugar.
8. Put the cream into a piping bag fitted with a 1 cm (1/2 inch) nozzle and pipe in swirls and peaks over the jam.
9. Sprinkle with the chopped pistachios.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins.
5. Bake blind, then cool completely.
6. When the tartlets are quite cold, put a little apricot jam in the base of each.
7. In a bowl, whip the cream as stiffly as possible, gradually adding the sugar.
8. Put the cream into a piping bag fitted with a 1 cm (1/2 inch) nozzle and pipe in swirls and peaks over the jam.
9. Sprinkle with the chopped pistachios.
serving amount
makes 12
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.
