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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |