|
|
|
|
|
|
 |
Food Programme - Recipe BBC Radio 4 |
|
|
|
Print This Page |
|
|
|
Toffee and almond tart
This recipe is based on one from Mopie's Cuisine de France, and comes via Lindsey Shere of Chez Panisse. The tart has been one of their staple desserts in the past and is best eaten with the fingers. Prepare and bake a 9 inch pastry case with sweet pastry - baking it so that it is a good brown all over. Ingredients ¾ cup whipping cream ¾ cup sugar 1 tsp Grand Marnier 1 cup flaked almonds, unblanched if you can get them. Mix the cream, sugar and flavourings and heat, bringing to a rolling boil so that it bubbles thickly, stirring occasionally. Remove from the heat and add the almonds, and allow the mixture to sit for 15 minutes. Pour into the tart case and bake for 35 minutes at 200c/400f/gas 6 - you may take the precaution of placing a tray lined with foil under the tart as it can boil over. When the tart is browned well all over, remove from the oven and cool, loosening the edges as you go. This tart travels well, being virtually indestructible. Back to The Food Programme |
| About the BBC | Help | Terms of Use | Privacy & Cookies Policy |