75 g (3 oz) butter
2 egg yolks
25 g (2 tbsp) sugar
15 ml (1 tbsp) Marsala
2.5 g (1/2 tsp) lemon rind
pinch salt
100 g (4 oz) plain flour
2 egg yolks
25 g (2 tbsp) sugar
15 ml (1 tbsp) Marsala
2.5 g (1/2 tsp) lemon rind
pinch salt
100 g (4 oz) plain flour
for the filling
450 g (1 lb) curd cheese
50 g (2 oz) sugar
5 g (1 tsp) plain flour
pinch salt
2.5 ml (1/2 tsp) vanilla essence
2.5 g ((1/2 tsp) orange rind
2 egg yolks
15 g (1 tbsp) sultanas
15 g (1 tbsp) candied peel
15 g (1 tbsp) chopped almonds
50 g (2 oz) sugar
5 g (1 tsp) plain flour
pinch salt
2.5 ml (1/2 tsp) vanilla essence
2.5 g ((1/2 tsp) orange rind
2 egg yolks
15 g (1 tbsp) sultanas
15 g (1 tbsp) candied peel
15 g (1 tbsp) chopped almonds
method
1. Mix all the base ingredients together until a dough has formed.
2. Handle as little as possible while blending.
3. Gently roll or press into shape and line the base and sides of a 23 cm (9 in) loose-bottomed tin.
4. Beat the cheese until it is smooth. Mix well with all the other ingredients, adding the fruit and nuts last of all. Pour into the pastry case.
5. Bake at 180°C (350°F) Gas 4 for 45 - 50 minutes. Cool and dust with icing sugar before serving.
2. Handle as little as possible while blending.
3. Gently roll or press into shape and line the base and sides of a 23 cm (9 in) loose-bottomed tin.
4. Beat the cheese until it is smooth. Mix well with all the other ingredients, adding the fruit and nuts last of all. Pour into the pastry case.
5. Bake at 180°C (350°F) Gas 4 for 45 - 50 minutes. Cool and dust with icing sugar before serving.
serving amount
serves 10 - 12
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