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Christmas Recipes: Cakes & Tarts. No.2 of 7 - Prune, Apple & Calvados Tart

Christmas recipe serves: 8 remaining butter (melted).Line a 9 inch
calories per serving: 685 tin (1.25 inch deep with loose base) with
preparation time: 30 minutes + chilling thin rolled pastry . Bake until set.Take
cooking time: 50 minutes the almond mixture from step 3 and add
Suitable for freezingChristmas recipe the prunes and apples. Sprinkle with
ingredients:white flour, plain 175 g (6 almonds and bake for 30 minutes at gas
oz) mark 5 (190 degrees centgrade, 375 F) or
butter, 225 g (8oz) until a light brown color. Cool for about
caster sugar, 124 g (4 oz) 20 minutes.Sieve a mixture of melted jam
orange, grated rind and juice from 1 and orange juice (15 ml, 1tbsp) and brush
egg yolk, 1 over the top of the cooked tart. Serve
prunes, no-soak pitted 225 g (8 oz) cold or warm with fresh cream or greek
eating apple, 1 yogurt.----------------------------------
calvados, 60 ml (4 tbsp) -----------------------------------------
almonds, ground 25 g (8 oz) -----------------
eggs, beaten 2 (c) Paul Curran, CEO of Cuzcom Internet
almonds, slivered or flaked 25 g (1 oz) Publishing Group and webmaster at
apricot jam, 125 g (4 oz) Gifts-for-Christmas.com, bringing
Greek yogurt or fresh creamChristmas you recipes and unique gifts for
recipe instructions:Food process grated christmas including their
orange rind, caster sugar (25 g, 1 oz), online home collectibles and russian
chilled diced butter (125 g, 4 oz). gifts stores.This article may be
Continue until like breadcrumbs, then published electronically or in print in
pour into a bowl.Blend mixed egg yolk and its entirety as long as the author
water (30 ml, 2 tbsp) into the mixture bylines in the resource
from step 1 and form a ball. Cover and box are included and urls kept live. A
chill for about 30 minutes.Pour grated courtesy copy of your
apple and chopped prunes over the publication or web page URL would be
calvados. Mix the remaing caster sugar, appreciated.
beaten eggs, ground almonds with the




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