200 g (7 oz) shortcrust pastry
30 ml (2 level tbsp) apricot jam
1/3 cup (75 g) butter
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg, beaten
40 g (1 1/2 oz) walnuts, finely chopped
1 cup (1/4 lb) 125 g self raising (self rising) flour
20 ml (4 tsp) liquid coffee essence
2/3 cup (150 ml) 1/4 pt soured cream
30 ml (2 level tbsp) apricot jam
1/3 cup (75 g) butter
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg, beaten
40 g (1 1/2 oz) walnuts, finely chopped
1 cup (1/4 lb) 125 g self raising (self rising) flour
20 ml (4 tsp) liquid coffee essence
2/3 cup (150 ml) 1/4 pt soured cream
method
1. Roll out the pastry and use to line a 20-cm (8-inch) plain or fluted flan ring placed on a baking sheet. Spread the pastry base with apricot jam.
2. Cream the butter and sugar together until pale and fluffy. Beat in the egg, a little at a time, beating well after each addition.
3. Add the walnuts. Fold in the flour alternately with the coffee essence. Spoon into the pastry case and smooth the top with a knife.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes. Reduce the oven temperature to 170°C (325°F) mark 3 and bake for a further 25-30 minutes until firm.
5. Cover the top with soured cream, then return to the oven and cook for a further 2 minutes.
2. Cream the butter and sugar together until pale and fluffy. Beat in the egg, a little at a time, beating well after each addition.
3. Add the walnuts. Fold in the flour alternately with the coffee essence. Spoon into the pastry case and smooth the top with a knife.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes. Reduce the oven temperature to 170°C (325°F) mark 3 and bake for a further 25-30 minutes until firm.
5. Cover the top with soured cream, then return to the oven and cook for a further 2 minutes.
serving amount
serves 4 - 6
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