AN ALTERNATIVE TREAT FOR A SWEET EASTER

AN ALTERNATIVE TREAT FOR A SWEET EASTER
 
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by annabelleeats

 
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Ingredients

Ingredients
Method
 
  • * 115g plain flour
  • * 20g ground almonds
  • * 30g caster sugar
  • * 80g unsalted butter cold and diced
  • * 0.5 - 1 tbsp cold water
  • * 100g California prunes finely chopped
  • * 15g chopped mixed peel
  • * 1 tbsp orange juice
  • * 6 Amaretti biscuits lightly crushed
  • * 6 tsp lemon curd
  • .
To make the pastry place the flour, almonds and sugar in a food processor and blitz briefly to mix. Add the butter and blitz again until the mixture resembles breadcrumbs. While the machine is running gradually add the water until the pastry comes together. Wrap in greaseproof paper and leave to rest in the fridge for 30 minutes. Preheat the oven to 180°C/350°F/Gas mark 5. Place the prunes and mixed peel in a bowl and sprinkle with the orange juice. Take the pastry out of the fridge and roll out until about 2mm thick. Cut 12 rounds and place these in a bun tin. With any remaining pastry cut little shapes to top the tarts with. Divide the crushed Amaretti biscuits between the 12 pastry cases then top with the marinated prune mixture, sprinkling any remaining orange juice over the top. Spoon half tsp of lemon curd over each tart and top with the pastry shapes. Bake in the oven for 12-15 minutes, until the pastry is golden. Remove from the bun tin and cool on a cooling rack. Serve with a dollop of creme fraiche.

AN ALTERNATIVE TREAT FOR A SWEET EASTER

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This recipe was uploaded by annabelleeats

 
 
Easter is also traditionally a time to indulge your sweet tooth and if you are looking for a sweet treat then why not try the Prune, Amaretti and Citrus Tart. You can tuck in guilt-free with this low-calorie pudding as it contains only 134 calories per slice.

Method


To make the pastry place the flour, almonds and sugar in a food processor and blitz briefly to mix. Add the butter and blitz again until the mixture resembles breadcrumbs. While the machine is running gradually add the water until the pastry comes together. Wrap in greaseproof paper and leave to rest in the fridge for 30 minutes. Preheat the oven to 180°C/350°F/Gas mark 5. Place the prunes and mixed peel in a bowl and sprinkle with the orange juice. Take the pastry out of the fridge and roll out until about 2mm thick. Cut 12 rounds and place these in a bun tin. With any remaining pastry cut little shapes to top the tarts with. Divide the crushed Amaretti biscuits between the 12 pastry cases then top with the marinated prune mixture, sprinkling any remaining orange juice over the top. Spoon half tsp of lemon curd over each tart and top with the pastry shapes. Bake in the oven for 12-15 minutes, until the pastry is golden. Remove from the bun tin and cool on a cooling rack. Serve with a dollop of creme fraiche.
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