Sunday, 12 February 2012

True Confession

What I made today (above). Oven to around 200, unroll some puff pastry (handily provided already on suitable paper to cook on) on to a baking tray. Prick with a fork. Mix a couple of tablespoons of flour with the same of sugar and rather more ground almonds. Beat up with an egg and add dry ginger and I added a bit of Disarronno and milk. Thinly spread over the pastry before covering with fruit. I used blueberries and raspberries. Sprinkle sugar over the top and dot with butter. I zested an orange over the top, too. You could sprinkle with slivered almonds, then cook for about half an hour. You can eat hot or cold and dust with icing sugar.

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