What you need:
The Crust:
150g butter
150g sugar
Pinch salt
300g cake flour
1 egg
The Process:
There are once again many methods and even more
myths on how you should or could manufacture
your biscuits. Basically you want to mix your dry
ingredients, then add your butter, mix until all
incorporated, then lastly add the egg. The rule again
here is to not develop the gluten in the flour, if you do,
you won’t have the expected special melt-in-mouth
treat you are looking for.
To spell it out for you, if you looking for a delicate
biscuit, you will increase the amount of butter,
decrease the sugar, add the two together, the total
of the two will give you how much flour you will need.
Add eggs to achieve a texture that is probably
too sticky to touch when fresh, but will set and be
workable when refrigerated for about an hour. If at
any time you feel inspired by nuts, seeds, dried fruit,
spices etc… go for it, just mix into the dough with the
egg and leave to set.
If you want to make a tartlet shell that has a very soft
filling, use one part butter, two parts sugar and three
parts flour – again add eggs for texture. The only thing
you can really do wrong when making sweet pastry is
if you overwork the mixture after you have added the
eggs. The moisture of the eggs starts developing the
gluten in the flour and your biscuits will end
up with a hard, brittle and unpleasant texture.
The Filling:
4 tablespoons Forest Gold Manuka Honey
3 medium eggs
150g sugar
180g golden syrup
80g butter, melted
Half teaspoon almond extract
80g almonds, sliced, toasted
1 to 2 fruit of choice (apricot / peaches / plums)
1 pie crust
The Topping
250ml whipping cream
2 tablespoons powdered/icing sugar
Half teaspoon vanilla essence
Half teaspoon almond extract
The Process:
Pre-heat oven to 180°C (350°F) Gas mark 4.
Lightly beat the eggs and gradually add the granulated sugar, corn syrup, melted butter, Forest Gold Manuka Honey and the almond extract. Mix well. Stir in almonds.
Pour filling into pie crust and bake at 180°C for 45-50 minutes. Leave to cool on rack.
Whip the cream, powdered sugar, and remaining extracts until soft peaks form. Serve pie with a dollop of the cream.
Chefs tip: Add sliced peaches, apricots or plums to the pie filling once you have poured it into the shell. This adds a beautiful tartness and vibrant contrast in colour. Drizzle with fresh honey and serve with a dollop of cream or ice-cream.
