2 cups (200 g) 7 1/2 oz flour (All purpose)
1.25 ml (1/4 tsp) salt
7/8 cup (200 g) 7 oz butter
2.5 ml (1/2 tsp) lemon juice
flour for rolling out
1.25 ml (1/4 tsp) salt
7/8 cup (200 g) 7 oz butter
2.5 ml (1/2 tsp) lemon juice
flour for rolling out
for the filling and topping
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
4 oz (100 g) raspberry jam
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
4 oz (100 g) raspberry jam
method
1. Make the pastry. Sift the flour and salt into a mixing bowl and rub in 50 g (2 oz) of the butter.
2. Add the lemon juice and mix to a smooth dough with cold water.
3. Shape the remaining butter into a rectangle on greaseproof paper.
4. Roll out the dough on a lightly floured surface to a strip a little wider than the butter and rather more than twice its length.
5. Place the butter on one half of the pastry, fold the other half over it, and press the edges together with the rolling pin.
6. Leave in a cool place for 15 minutes to allow the butter to harden.
7. Roll the pastry out into a long strip. Fold the bottom third up and the top third down, press the edges together with the rolling pin and turn the pastry so that the folded edges are on the right and left.
8. Roll and fold again, cover and leave in a cool place for 15 minutes. Repeat this process until the pastry has been rolled out 6 times.
9. Chill the pastry well between each rolling, wrapping it in cling film to prevent it drying on the surface. The pastry now ready for use.
10. Set the oven at 230°C (450°F) gas 8.
11. Roll at the pastry on a lightly floured surface to a thickness of 3 mm/1/8 inch. Cut into six 15 cm (6 inch) rounds. If work surface space is limited, it is best to cut the pastry into portions to do this. Either cut the pastry into six portions or cut it in half and cut out three circles from each half.
12. Place the pastry circles on baking sheets, prick well and bake for 8 - 10 minutes until crisp and golden brown.
13. Lift the rounds off carefully and cool on wire racks.
14. In a bowl, whip the cream until thick, make glace icing by mixing the icing sugar with enough cold water to form an icing that will coat the back of the spoon.
15. Coat one pastry layer with icing and set aside for the lid. Sandwich the remaining layers together lightly with the jam and cream, put the iced layer on top.
16. Serve as soon as possible.
2. Add the lemon juice and mix to a smooth dough with cold water.
3. Shape the remaining butter into a rectangle on greaseproof paper.
4. Roll out the dough on a lightly floured surface to a strip a little wider than the butter and rather more than twice its length.
5. Place the butter on one half of the pastry, fold the other half over it, and press the edges together with the rolling pin.
6. Leave in a cool place for 15 minutes to allow the butter to harden.
7. Roll the pastry out into a long strip. Fold the bottom third up and the top third down, press the edges together with the rolling pin and turn the pastry so that the folded edges are on the right and left.
8. Roll and fold again, cover and leave in a cool place for 15 minutes. Repeat this process until the pastry has been rolled out 6 times.
9. Chill the pastry well between each rolling, wrapping it in cling film to prevent it drying on the surface. The pastry now ready for use.
10. Set the oven at 230°C (450°F) gas 8.
11. Roll at the pastry on a lightly floured surface to a thickness of 3 mm/1/8 inch. Cut into six 15 cm (6 inch) rounds. If work surface space is limited, it is best to cut the pastry into portions to do this. Either cut the pastry into six portions or cut it in half and cut out three circles from each half.
12. Place the pastry circles on baking sheets, prick well and bake for 8 - 10 minutes until crisp and golden brown.
13. Lift the rounds off carefully and cool on wire racks.
14. In a bowl, whip the cream until thick, make glace icing by mixing the icing sugar with enough cold water to form an icing that will coat the back of the spoon.
15. Coat one pastry layer with icing and set aside for the lid. Sandwich the remaining layers together lightly with the jam and cream, put the iced layer on top.
16. Serve as soon as possible.
serving amount
serves 6 to 8
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