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Lemon Syllabub in an Almond Pastry Tart
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2000
Ingredients
200 g 7 oz 100 g 3 ½
Method
Rub the flour and butter together, and then with a knife stir in the ground almonds and then the egg yolk, a tablespoon or so of sifted icing sugar, and enough chilled water to bind it to a dough.
Chill it, wrapped, for half an hour. Roll out the pastry, and line a tart tin about
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