Pate Sucre: sift flour into large bowl and make a well in the centre cut butter into cubes and place in well with sugar and egg yolks with the fingers of one hand squeeze the sugar, egg yolks and butter together and draw in the flour gradually with a knife held in the other hand. continue until all ingredients have been incorporated into a smooth dough, knead lightly then wrap in cling film and chill for half - 1 hour.
Set oven to moderately hot, gas 5, 375F, 190C
Roll out pastry, cut into rounds and line tins. Spread half-one tsp jam in each base.
Filling: Whisk egg whites until stiff then whisk in sugar and whisk until stiff. FOLD in ground almonds, ground rice and almond essence. divide mix between tins making sure jam is covered. sprinkle flaked almonds over top and bake for 25-30 mins until pastry is cooked and meringue is firm.
I used to make batches of these very often, especially for christmas and everyone loved them, they melt in the mouth. Fun to make but remove any rings first as you get egg yolk, sugar, butter and flour all over your hands! Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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posted
how about this ayisha.i love rhubarb Ingredients for Rhubarb Fanchonettes
* 2 pounds rhubarb * 1 cup sugar * ½ cup strained orange juice * 1 tablespoon powdered gelatin * 1 piece orange peel * 1 cup cream, whipped, flavored and sweetened, * Number of individual pastry shells
Instructions
1. Cut rhubarb into inch pieces. 2. Hot house variety needs no peeling. 3. Place in baking dish in layers, sprinkling sugar between layers. 4. Add 2 tablespoons water, 1 tablespoon vegetable shortening, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. 5. Dissolve gelatin in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. 6. Let it get cold. 7. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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