Ingredient:
125 g (4 oz) butter
125 g (4 oz) caster sugar
1 egg, lightly beaten
125 g (4 oz) ground rice or semolina
½ tsp almond extract jam
Icing sugar, for dusting
Pastry:
175 g (6 oz) plain flour
45 g (1 ½ oz) chilled butter, cut into cubes
45 g (1 ½ oz) chilled white vegetable fat, cut into cubes
About 2 tbsp cold water
Milk, for glazing
19cm (7 ½ in) Loose-Bottomed Fluted Flan Tin
Method:
Make the pastry: put the flour into a large bowl. Rub in the butter and vegetable fat until the mixture resembles fine breadcrumbs. Mix in enough water to make soft, pliable dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface and use to line the flan tin. Reserve the trimmings.
Melt the butter in a saucepan, stir in the caster sugar, and cook for about 1 minute. Remove from the heat, leave to cool a little, then gradually stir in the egg, ground rice or semolina, and almond extract.
Spread the jam evenly over the bottom of the pastry shell, and pour the almond mixture on top.
Roll out the reserved pastry trimmings, and cut into thin strips, long enough to fit across the tart. Arrange the strips on top of the almond filling to form a lattice, attaching them to the edge of the pastry shell with a little milk.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 45-50 minutes until the filing is well risen and golden and springs back when lightly pressed with a finger. If the pastry is browning too much, cover the tart loosely with foil.
Remove the tart from the oven. Sprinkle with icing sugar and serve the tart warm or cold.
125 g (4 oz) butter
125 g (4 oz) caster sugar
1 egg, lightly beaten
125 g (4 oz) ground rice or semolina
½ tsp almond extract jam
Icing sugar, for dusting
Pastry:
175 g (6 oz) plain flour
45 g (1 ½ oz) chilled butter, cut into cubes
45 g (1 ½ oz) chilled white vegetable fat, cut into cubes
About 2 tbsp cold water
Milk, for glazing
19cm (7 ½ in) Loose-Bottomed Fluted Flan Tin
Method:
Make the pastry: put the flour into a large bowl. Rub in the butter and vegetable fat until the mixture resembles fine breadcrumbs. Mix in enough water to make soft, pliable dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface and use to line the flan tin. Reserve the trimmings.
Melt the butter in a saucepan, stir in the caster sugar, and cook for about 1 minute. Remove from the heat, leave to cool a little, then gradually stir in the egg, ground rice or semolina, and almond extract.
Spread the jam evenly over the bottom of the pastry shell, and pour the almond mixture on top.
Roll out the reserved pastry trimmings, and cut into thin strips, long enough to fit across the tart. Arrange the strips on top of the almond filling to form a lattice, attaching them to the edge of the pastry shell with a little milk.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 45-50 minutes until the filing is well risen and golden and springs back when lightly pressed with a finger. If the pastry is browning too much, cover the tart loosely with foil.
Remove the tart from the oven. Sprinkle with icing sugar and serve the tart warm or cold.
