Fleur Pastry

This makes 2 lemon fleurs of the size of tin my mother has, but that doesn't help you. I'm useless at judging size though, so I won't guess. Ah, she says they are 8 inch fluted loose base sandwich tins. You can freeze the pastry base once made, or it will last a couple of days in a sealed plastic bag. Either way, store it in its tin.

Equipment

• two fluted sandwich tins
• greaseproof paper
• long-grain rice or baking beans

Oven Temperatures

pre-heated oven 190 C 375 F GM5 (170C fan assisted oven)

Ingredients

• 350g or 12oz plain flour
• 175g or 6oz butter or margarine
• 25-50g or 1-2 oz caster sugar
• 1-2 egg yolks

Instructions

1. Beat fat and sugar until soft and white.
2. Add one beaten egg yolk and flour gradually. If too dry add second egg yolk.
3. Knead a little to make pastry hold together.
4. Line a sandwich tin with rolled out pastry.
5. Bake blind (place greaseproof paper on pastry in tin, overlapping sides and fill evenly with rice or baking beans) at 190 C 375 F GM5 (170C fan assisted oven for 20 minutes.
6. When nearly done, lift off rice and paper and return to oven for a few minutes. Do not over cook.

Links

• Lemon Fleur

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.