A very 'almondy' pie. Cooked in a flan ring or Victoria sponge tin.
Quick to make and keeps well.
A crisp case filled with an almond paste and topped with flaked almonds and icing sugar.
What makes it the ultimate summer Seriously From Waitrose dessert?
The pie is lovely either as a dessert served with cream or with a cup of tea/coffee.
It stores well and the almond flavours develop with keeping.
For the pastry case
2 oz castor sugar
2 oz unsalted butter
4 ox sifted flour
2 tablespoons water to mix
6 oz ground almonds
6 oz sifted caster sugar
grated rind of 1 lemon
2 oz soft unsalted butter
For the pastry
Sift the flour and works all the ingredients together lightly to make a smooth dough.
Line the flan ring/sponge tin.
To make the filling by place all the ingredients in a bowl and blend until loose and a 'floppy' mixture.
Put the filling in the pastry case and then roll out excess pastry to make a top for the pie.
Bake at gas 4 or 355 oF until the pastry is pale golden and crispy.
When cool sprinkle with flaked almonds and dust with icing sugar.