The Rural Voice, 2005-07, Page 39d
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g
1 cup (250 mL) all-purpose flour
Butter sides of 8 -inch (2 L) square
cake pan; set aside.
In bowl, beat butter until creamy,'
stir in lemon rind, then sugar and
almonds. Mix in flour gradually,
using fingertips if too stiff to mix
with spoon. Press onto bottom of
prepared pan.
Bake in 325°F (160°C) oven for 12
minutes or until slightly puffed and
surface appears dry; set aside.
Increase oven temperature to 350°F
(180°C).
Topping:
2 cups (500 mL) raspberries
1 cup (250 mL) sliced apricots
1 cup (250 mL) ground almonds
2/3 cup (175 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) butter
2 eggs
1/2 tsp (2 mL) baking powder
pinch salt
In small bowl, combine half the
almonds, half the sugar and 2 tbsp
(25 mL) of the flour. With fork. blend
in butter until mixture is crumbly; set
aside.
In separate howl, heat eggs with
remaining sugar until thickened and
pale. Combine remaining almonds
and flour with baking powder and
salt; stir into egg mixture. Combine
raspberries and apricots; spoon
evenly over base. Cover evenly with
batter. Sprinkle evenly with topping.
Bake for 25 to 30 minutes or until top
is puffed and golden and fruit is
bubbly. Let cool in pan on rack. Run
knife around edges of pan and cut
into squares.
RASPBERRY AND RED
CURRANT CRUMBLE TART
Crust:
1 1/4 cups (300 mL) quick -
cooking rolled oats
1/2 cup (125 mL) ground almonds
1/2 cup (125 mL) packed brown
sugar
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) each salt and
nutmeg
1/2 cup (125 mLY butter, softened
In bowl, combine oats, almonds.
sugar, flour, salt and nutmeg. Cut or
rub in butter until mixture is crumbly.
Press into 9 1/2 inch (24 cm) flan tin
with removable base. Place on baking
sheet. Bake in 375°F (190°C) oven
for 10 to 12 minutes or until firm and
lightly browned. If sides shrink a
little, smooth back into place with
back of metal spoon.
Filling:
2 cups (500 mL) raspberries
1 cup (250 mL) red currants
1 cup (250 mL) ground almonds
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) all-purpose flour
2 tbsp (25 mL) butter
2 eggs
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
Mix half the almonds and half the
sugar with 2 tbsp (25 mLr of the
flour. With fork, blend in butter; set
aside. Beat eggs with remaining sugar
until thick and pale lemon colour.
Combine remaining almonds and
flour, baking powder and salt; stir
into egg mixture. Combine
raspberries and currants in prepared
crust; cover with batter. Sprinkle
reserved almond mixture on top.
Return to oven on baking sheet. Bake
25-30 minutes or until filling is
puffed and golden brown. When
cooled to lukewarm. remove flan
ring. Serve warm or at room
temperature.0
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JULY 2005 35