150 g (5 oz) low-fat soft cheese
7/8 cup (100 g) 4 oz ground almonds
1/4 cup (50 g) 2 oz light muscovado sugar
1 egg plus 1 egg yolk
grated rind of 1 lemon
thinly pared strips of lemon rind
7/8 cup (100 g) 4 oz ground almonds
1/4 cup (50 g) 2 oz light muscovado sugar
1 egg plus 1 egg yolk
grated rind of 1 lemon
thinly pared strips of lemon rind
for the pastry
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
pinch of salt
2 level tsp light muscovado sugar
65 g (2 1/2 oz) polyunsaturated margarine
3/4 cup (75 g) 3 oz plain flour (All purpose)
pinch of salt
2 level tsp light muscovado sugar
65 g (2 1/2 oz) polyunsaturated margarine
method
1. Lightly grease 12 patty tins and set aside.
2. To make the pastry, put the flours, salt and sugar into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Add enough water to bind and mix to a smooth dough.
3. Roll out thinly on a lightly floured surface.
4. With a 7.5cm (3 inch) round cutter, cut out 12 rounds and place one in each tin.
5. Cover and chill for at least 30 minutes.
6. To make the filling, beat together the cheese, almonds, sugar, eggs and grated lemon rind until smooth.
7. Fill each pastry cake to the top and bake at 190°C (375°f) mark 5 for 15 - 20 minutes, until the mixture has risen and is very light golden brown.
8. Tie the pared strips of lemon rind into twists and decorate each tart.
9. Cool on a rack and serve warm or cold.
2. To make the pastry, put the flours, salt and sugar into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Add enough water to bind and mix to a smooth dough.
3. Roll out thinly on a lightly floured surface.
4. With a 7.5cm (3 inch) round cutter, cut out 12 rounds and place one in each tin.
5. Cover and chill for at least 30 minutes.
6. To make the filling, beat together the cheese, almonds, sugar, eggs and grated lemon rind until smooth.
7. Fill each pastry cake to the top and bake at 190°C (375°f) mark 5 for 15 - 20 minutes, until the mixture has risen and is very light golden brown.
8. Tie the pared strips of lemon rind into twists and decorate each tart.
9. Cool on a rack and serve warm or cold.
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.
