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30 gr caster sugar
To finish
2 yolks, lightly beaten (recipe states 2, but 1 yolk is
actually plenty)
caster sugar for sprinkling
Gave the dough a little scrape down the sides of the bowl
and cover with cling film or tea towel, and let it rise for an
hour. Then, put it in the fridge also for an hour. The
dough will be much easier to handle when it's cold as the
butter solidifies a bit. Make the filling by simply mixing all
the ingredients in a small jug, and set it aside.
Now time to shape the dough in the tin. You can use a
tart tin to make the edges look pretty but I left mine few
thousand miles away, so I just use a regular round cake
tin, about 30 cm in diameter. Place the dough in the
centre and using a lightly floured hands, flatten the
dough, pushing in from the centre until it covers the
bottom of the tin. Cover again with cling film or kitchen
towel and let it prove for 25-30 minutes at room
temperature. In the meantime, pre-heat your oven to 200
C.