Meanwhile, halve and core the apple, then use a sharp knife or mandoline to cut into thin (1.5mm) half-moons.Trim the tops using a sharp knife, then line with baking paper and fill with ceramic baking beans or uncooked rice and chill for 45 minutes. If the pastry is a little crumbly, press any broken pieces into the tin to patch up gaps. Use a saucer to cut out 2 x 14cm pastry circles, then use to line the tart cases. Roll out the pastry on a lightly floured work surface to a 15cm x 30cm rectangle, 2-3mm thick.(Or cream the butter and sugar using a wooden spoon, then beat in the rest of the ingredients.) Set aside. Add the butter and sugar to the food processor and whizz until smooth, then pulse in the egg yolk and vanilla extract, followed by the flour and ground pistachios, until the mixture just comes together. Wipe out the food processor, add the pistachios and pulse until coarsely ground (or grind in a pestle and mortar). Put the pistachios on a lipped baking tray and roast for 5 minutes until fragrant. (If you don’t have a food processor, cream the butter and sugar in a mixing bowl using a wooden spoon, then mix in the the egg yolk and flour, shape and chill as above.) Shape into a rectangle, wrap well in cling film and chill for 30 minutes. Turn out onto a lightly floured surface and knead very gently to bring the pastry together. Add the egg yolk and whizz again until combined, then add the flour and pulse briefly until the pastry comes together to form a dough.
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