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Posted by Ayisha (Member # 4713) on :
 
Fanchonettes

Pate Sucre:

5oz Plain Flour
3oz Butter or Margerine
2oz Caster Sugar
2 Egg Yolks
Apricot Jam


Filling:

2 Egg Whites
6oz caster Sugar
2oz Ground Almonds
2oz Ground Rice
1/2 Teaspoon Almond Essence
1oz Flaked Almonds (optional)

16 x 2inch foil tart tins (the little ones you get in a box of mince pies)


Method:

Sift flour into a large mixing bowl and make a 'well' in the centre.
Cut butter or margerine into cubes and place in the 'well' with the 2oz sugar and the egg yolks.
With the fingers of one hand squeeze the sugar, yolks and butter together drawing in the flour and kneading until it becomes a smooth dough, wrap in cling film and chill for 1/2 - 1 hour.
Set oven to moderate, Gas 5, 375F, 190C.
Roll out pastry, cut into rounds with pastry cutter and line tins. add a teaspoon of jam to each,

Whisk egg whites until stiff then add sugar and whisk again until stiff.
FOLD IN the ground almonds, ground rice and essence. DONT MIX, FOLD
divide mixture between lined tins making sure to cover the jam.
sprinkle with flaked almonds if used
bake for 25-30 minutes until pastry is cooked and meringue is firm


These were always a great hit with anyone who tried them, they melt in your mouth!!
 

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Posted by Rumicrazieluv (Member # 12053) on :
 
ayisha, plz can you tell me what caster sugar is? Thank you.
 

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Posted by Ayisha (Member # 4713) on :
 

quote:

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Originally posted by Rumicrazieluv:
ayisha, plz can you tell me what caster sugar is? Thank you.

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It's fine sugar, but not icing sugar, does that help?
 

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Posted by Rumicrazieluv (Member # 12053) on :
 
Yes, thanks again ayisha.
 

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