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Receta Lancashire Lemon Tart

Name: Lancashire Lemon Tart
Ingredients: 225 gm Plain flour, (8oz); 115 gm Butter, chilled and cubed (4oz); 1 x Egg yolk; 3 Tbsp. Ice cool water; 400 gm Apricots, (14oz); 40 gm Glaicer cherries, (1 1/2oz); 3 x Rounded tbsp lemon curd; 75 gm Butter, (3oz); 110 gm Self-raising flour, (4oz); 85 gm Caster sugar, (3 ounce); 1 x Egg, beaten lightly; 25 gm Grnd almonds, (1oz) Grated zest and juice of a large lemon; 1 x 25 grams who almonds, peeled and halved (1oz)

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Ingredientes

225 gm Plain flour, (8oz)
115 gm Butter, chilled and cubed (4oz)
1 x Egg yolk
3 Tbsp. Ice cool water
400 gm Apricots, (14oz)
40 gm Glaicer cherries, (1 1/2oz)
3 x Rounded tbsp lemon curd
75 gm Butter, (3oz)
110 gm Self-raising flour, (4oz)
85 gm Caster sugar, (3 ounce)
1 x Egg, beaten lightly
25 gm Grnd almonds, (1oz) Grated zest and juice of a large lemon
1 x 25 grams who almonds, peeled and halved (1oz)

Direcciones

Pre-heat the oven to 200 C/400 F/gas mark 6 Lightly grease a 7 or possibly 8 inch enamel pie plate.
Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add in the apricots and cherries.
Cream the butter and sugar together until pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully mix in the grnd almonds and flour, followed by the lemon juice and grated zest.
Spread this mix proportionately over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 min, then reduce the heat to 150 C/300 F/gas mark 2 and continue cooking for a further 25-30 min.
This can be served either warm or possibly cool with cream.