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200g plain of 00 flour
60 caster sugar
1 teaspoon of baking powder
The method is standard and I am not going to bore you with the details. Roll out and line a deepish 8 inch tart tin. About 24cm. You will have pastry left over so please do not try to use it all as the pastry will be far too thick. You can freeze the left overs and use for something else. Mince pies come to mind as we are approaching Christmas.
For the filling
1 tin of pears in natural fruit juice. If you have bottled your own so much the better but if not these are good too. Strain well or you will make a soggy tart! Put onto the pastry base.
the weight of the egg (in the shell) in butter, ground almonds and caster sugar.
a few drops of bitter almond essence (do not be tempted to put more, it really is very strong)
Put all of the ingredients in a bowl and beat until all has been amalgamated and smooth. Top the pears and smooth. Sprinkle with some flaked almonds if you have them but it is not then end of the world if you don't.
Cook at 180 C for about 30 mins but do check as all ovens are different.
Added by: Yvonne Randall
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.