En-62
Ingredients
1 roll of sweet shortcrust pastry
3-4 poached pears ( tinned or
cooked in a microwave)
3 tbsps of apricot jam
Almond cream:
100g (4 oz) ground almonds
80g (3 oz) sugar
50g (2 oz) butter
25g (1 oz) flour
2 tbsps of rum
1 egg
1 egg yolk
Bourdaloue Tart
Dish: metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Prepare the almond cream by combining all
ingredients with the creamed butter.
2. Preheat the oven on Convection 250°C with the
metal tray.
3. Line the tart case with the pastry. Spread the
almond cream over the base and add the pears
(well drained, and cut in slices).
4. Place on the metal tray. Cook on Combination:
210°C + 100 W for 29 minutes. Remove from
tin and allow to cool on a wire rack. Once it has
cooled, brush with apricot jam.
Ingredients
280g (10 oz) Plain Flour
100g (4 oz)Caster Sugar
150g (5 oz) Butter
150g (5 oz) ground almonds
a pinch of salt
1 tbsp (15 ml) ground mixed
spice
1 egg
1 egg yolk
1 pot of strawberry jam
Linzer Tart
Equipment: 1 Metal tart tin 28-30cm diameter
Oven Accessory: enamel shelf
Cooking Time: 44-55 mins.
Serves: 8
1. Beat the butter until it is soft. Gradually beat in the
sugar and ground almonds.
2. Add the salt, spice and egg and egg yolk and mix to
form a soft dough.
3. Wrap the dough in cling film and leave the dough in
the fridge to rest for about 30 minutes.
4. Pre-heat the oven to convection 170°C with
enamel shelf in position.
5. Roll out 2/3 of the dough to a thickness of
1/
2
cm and
line the tin with the pastry.
6. Put 300g of the jam into the pastry case.
7. Roll out the remaining pastry and cut into inch strips.
Lay across the top of the tart in a criss cross pattern.
8. Place tart on enamel shelf and cook for 45-55
minutes or until pastry is golden brown.
Desserts