The following is based on an Alastair Little recipe which, in turn, was inspired by a recipe of Roger Verge’s in Cuisine of the Sun. It will make two shells, which freeze well and can be cooked straight from the freezer without blind baking. What I like about it is that you don’t actually roll out the pastry, you just slice it and press it into the tin.
Put sugar, almonds, salt and flour into a food processor and blitz for a few seconds. Add butter and blitz again until just blended in. The mixture will resemble fine breadcrumbs. Add egg and extra yolk, lemon zest, alcohol and blitz again until the dough just combines. Tip out onto a sheet of plastic wrap, gently knead for a few seconds only, then roll up to form a cylinder with a diameter of
To use, simply take from the fridge, leave to soften for 10 minutes, then slice into
© 2003 Peter Gordon. All rights reserved.