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