| 180 g flan pastry (see
recipe)
1 egg |
¼ cup caster sugar
60 g butter |
2 tbsps ground almonds
grated rind of 1 lemon |
| 1. Roll out pastry thinly on a floured
surface. Use to line twelve 6 cm (2½-inch) tartlet tins.
2. Place the egg and sugar in a bowl and stir with a fork until mixed but not aerated. 3. Warm butter until just melted. Stir in the almonds and lemon rind. 4. Divide mixture between pastry cases.
Bake in a preheated oven at 190oC (375oF) for 15
minutes, or until golden brown. Cool on wire rack.
|