![]() ![]() Take your tart out of the oven and carefully lift out the baking paper and beans. ![]() Line with baking paper and fill with baking beans or rice. Remove your tart from the fridge and prick the base all over with a fork. Meanwhile preheat your oven to 180☌/400☏/gas mark 6. Put back in the fridge to chill for 20-30 minutes (this will help stop it from shrinking too much). Be mindful that the tart will shrink whilst in the oven, so you’ll want to leave a bit of height on the edge. Trim off any extra bits and use your fingers to press the dough into the corners and sides of the tin. Unroll your pastry sheet and lay it across the tart tin. Lightly grease an 8inch fluted tart tin with a bit of butter. I do have a confession, the pastry is not homemade I’m afraid! It’s been a busy few weeks with Christmas shopping and starting my new job (exiting times!) and hey, what’s wrong with taking a shortcut every now and then □ If you do fancy making your own, then check out my fool-proof recipe here, it’s super easy to follow and won’t take you hours to make □ġ sheet Jus-rol ready rolled shortcrust pastry (if you fancy making your own check out my super easy recipe here) I decorated the Bakewell with a gorgeous Christmas wreath, made form sugar paste holly leaves, glacé cherry ‘berries’ and a dusting of edible glitter for a bit of Christmas sparkle. For my second Christmas bake I give you a British classic with a festive twist!īuttery shortcrust pastry, beneath layers of cherry jam, frangipane and white icing. ![]()
0 Comments
Leave a Reply. |