I have found that this time varies from apple to apple so testing is vital. Test a slice by bending and rolling it between your fingers – if it cracks, microwave for a further 60 seconds or until the apple slices become soft and pliable. This will soften the flesh so that the slices can be shaped easily. ![]() Microwave the bowl of apples on full power for 5 minutes.Submerge all of the cut apple slices in the lemon water. Use a mandolin if you have one but if not, try to slice the apples as finely as you can with a sharp knife. Core and halve 4 of the apples then cut each half vertically into slices about 1mm thick.Fill a large microwaveable bowl with cold water and squeeze in the juice of half a lemon. Line a 21cm (8½ inch) round, 3.5cm (1¼ inch) deep loose-bottomed tin with the pastry. Fill the pastry case to three-quarters full with frangipane.Do bring it back to room temperature before using as spreading hard frangipane over a delicate pastry case shell could cause it to break. Note: this can be made in advance, keeping it in the fridge in an airtight container until needed. ![]() Repeat this sequence until all of the eggs and almonds have been added, giving a final mix until everything has blended together. ![]() With the mixer running, add a little of the egg and then a spoonful of the almonds.Cream together until they are completely smooth and combined. Place the butter and sugar in the bowl of a free-standing mixer fitted with the paddle attachment. Preheat the oven to 180☌/350☏/Gas Mark 4.
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