Almond Fruit Puff RecipeOrigin: Britain Period: Traditional |
Ingredients
60g butter 
Almond Fruit Puff Preparation:Method:Cream together the butter and sugar until pale and fluffy. Beat in the almond essence along with the egg, flour and ground almonds then lightly fold in the cherries, tinned fruit and chopped apple. Roll out 1/4 of the pastry very thinly and trim to a 20cm diameter circle. Place on a greased baking tray, prick all over with a fork and brush the rim with the beaten egg. Divide the remaining pastry in half. Roll out one piece and trim to a 22cm diameter circle (use this as the lid). Roll the remaining pastry out to a strip 2.5cm wide and 35cm long. Cut the strip in half and lay the strips over the egg-glazed rim to form an upright 'wall'. Transfer the pastry to the refrigerator and chill for 30 minutes. Pile the fruit mixture inside the 'wall' of the cake then brush with beaten egg before sitting the lid on top. Press the overhanging edges of the lid onto the wall to seal them together. Take the pastry trimmings and cut into narrow strips. Arrange these on the lid to represent the spokes of a wheel. Glaze with the remaining beaten egg then transfer to an oven pre-heated to 220°C. Bake for 15 minutes then reduce the temperature to 170°C, cover with dampened greaseproof (waxed) paper and cook for a further 45 minutes. Serve warm, sliced into wedges and accompanied by whipped cream. |
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