Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. ![]() Chill the pastry in the fridge for 20mins. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre.
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