Press the pastry into the sides and prick the base all over with a fork. Line a 25cm/10in shallow, fluted loose-based flan tin. Remove and unwrap the pastry and roll out the pastry on a lightly floured surface. Knead lightly, then wrap in cling film and transfer to the fridge to chill for 30 minutes. Remove from the processor and place onto a lightly floured surface. You can even try replacing the lemon zest and juice with the zest and juice of an orange.For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.Īdd the egg yolk, sugar and about two tablespoons of cold water and pulse until a firm dough is formed.
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