Plum Tartlets and Lemon Tartlets
by Marta Osorio
Plum Tartlets and Lemon Tartlets using sugar paste, the students will produce 2 different tartlets to demonstrate the versatility of the paste. The products are expected to be finished following specific requirements: apricot glaze for plum tartlets and caramel for lemon tartlets, a lemon confit can also be used. The plum tartlets will be served with vanilla ice cream made on the previous lesson.
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Ingredients and Method:
Flour- plain 200g
Use rubbing method, rest
Roll out, line the tartlet cases and rest before baking
Bake as required.
100g caster sugar
50g ground almonds
Lemon zest[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Cream the butter and sugar, add the egg, mix in the flour and ground almonds and lemon zest if using. Fill the pastry cases and bake at 180C for 15 minutes or until golden brown.
8 lemons zest and juice
Mix all the ingredients together, fill the tartlet cases and bake at 160C for about 10 minutes or until set.
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