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Sweet Almond Pastry
This lovely sweet almond pastry can be used for any kind of sweet tart or fruit pie and is especially good for baking mince pies or mince tarts. To save you time when you are busy, this pastry can be made in advance, wrapped and frozen for up to three months.
Ingredients
- 150g Wessex Mill Plain White Flour
- 25g ground almonds
- 50g icing sugar
- 75g butter
- 1 tsp orange rind, grated
- 1 egg
Equipment
- 1 x mixing bowl
Method
180°C, Fan 160°C, 350°F, Gas 4
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Measure the flour, almonds and icing sugar into a mixing bowl.
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Chop the butter into small cubes, add them to the bowl and using a fork or your fingertips rub everything together until it looks like breadcrumbs.
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Finely grate the orange rind to the bowl, break the egg in and mix everything together until the dough comes together.
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Cover the dough and place in the fridge for half an hour to rest.
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Use according to your recipe or wrap and freeze for another day.
