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Ингредиенты
- 225 gm Plain flour, (8oz)
- 115 gm Butter, chilled and cubed (4oz)
- 1 x Egg yolk
- 3 Tbsp. Ice cool water
- 400 gm Apricots, (14oz)
- 40 gm Glaicer cherries, (1 1/2oz)
- 3 x Rounded tbsp lemon curd
- 75 gm Butter, (3oz)
- 110 gm Self-raising flour, (4oz)
- 85 gm Caster sugar, (3 ounce)
- 1 x Egg, beaten lightly
- 25 gm Grnd almonds, (1oz) Grated zest and juice of a large lemon
- 1 x 25 grams who almonds, peeled and halved (1oz)
Инструкции
- Pre-heat the oven to 200 C/400 F/gas mark 6 Lightly grease a 7 or possibly 8 inch enamel pie plate.
- Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add in the apricots and cherries.
- Cream the butter and sugar together until pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully mix in the grnd almonds and flour, followed by the lemon juice and grated zest.
- Spread this mix proportionately over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 min, then reduce the heat to 150 C/300 F/gas mark 2 and continue cooking for a further 25-30 min.
- This can be served either warm or possibly cool with cream.
