![]() Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Top each tart with some of the grated marzipan. Divide the mixture equally among the pastry cases. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Mix in the egg until it forms a dough, then form into a puck shape. Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Add the egg yolk and water and stir into the crumbs with a round-bladed knife to make a firm dough. Add the pieces of butter and toss in the flour so they are lightly coated, then gently rub the butter into the flour until the mixture looks like fine crumbs. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.įor the filling, mix the mincemeat with the chopped apricots until well combined. STEP 1 For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. To make the pastry, sift the flour, salt and sugar into a mixing bowl. ![]() Make a small slit in the centre of the pie for the steam to escape. Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. Brush the pie with a little milk, then sprinkle the top with sugar. I took my cake out of the oven after an hour and 15 minutes, as. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). The cake should be baked for a minimum of an hour and 15 minutes and a maximum of an hour and 30 minutes, according to the recipe. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. And really, for the kid in all of us whats much better than a slice of apple pie that you can pick up and carry around with you More Delicious Apple Recipes. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Whisking constantly, add about a quarter of the hot milk into the egg mixture. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Place the greaseproof paper on a work surface and lightly dust with icing sugar. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Mary Berry - Baking, French apple Web Preheat oven to. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. French Apple Tart Recipe With Pastry Cream Recipe Classic French Tarte Aux Pommes Recipe. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.įor the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
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