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pate sablee |
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Beat creme patissiere with lemon curd. Pour into pastry shell. Top with raspberries and apples, sprinkle with sugar. Grill until nicely browned on top. |
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7oz flour |
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rub in |
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Roll dough out on baking parchment, lower into 9 inch flan tin, trim edges. Bake in moderate oven |
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5 tablespoons castor sugar |
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1/8 teaspoon baking powder |
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3 1/2 oz butter |
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chilled |
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1 egg |
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mix |
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knead to a dough |
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1 teaspoon water |
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creme patissiere |
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1/4 cup flour |
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sift |
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beat |
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Return to pan, cook, stirring, until mixture becomes thick. Leave to cool |
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1/2 cup sugar |
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4 eggs |
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600ml milk |
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boil |
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beat in |
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flavourings |
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180g lemon curd |
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1 punnet raspberries |
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1 apple |
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peel, slice thinly |
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granulated sugar |
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