Serves 6-8
Pastry:
| 150g | (6 oz) | Plain Flour
|
| Pinch | Salt
| |
| 35g | (1 1/2 oz) | Lard
|
| 35g | (1 1/2 oz) | Margarine
|
| 20g | (3/4 oz) | Caster Sugar
|
Filling:
| 2 tbsp | Jam or Lemon Curd
| |
| 75g | (3 oz) | Margarine
|
| 75g | (3 oz) | Caster Sugar
|
| 100g | (4 oz) | Ground Almonds
|
| 50g | (2 oz) | Ground Rice
|
| 1 | Egg, beaten
| |
| A few drops | Almond Essence
|
- Mix flour, sugar and salt in a basin, rub in fat.
- Using a knife to cut and stir, mix in a little cold water to form a stiff dough.
- Turn dough onto a floured surface and knead lightly.
- Roll out dough and line an 18cm (7") flan tin with 2/3 of pastry.
- Spread base with jam/curd. Preheat oven to 190C (375F or GM5).
- Cream margarine and sugar.
- Mix together ground almonds and ground rice, add to creamed mixture alternately with beaten egg.
- Add a few drops of almond essence.
- Spread mixture over jam, then decorate with a lattice of pastry strips.
- Bake for 35-40mins.