Page 131 - Passion4Baking The Magazine

Preheat the oven to 350°F (180°C). and wrap in plastic wrap for later.
Grease an 8 or 9-inch (20-24 cm) pie dish. Chill in the refrigerator for 30 minutes or
Make the pastry. Put all the ingredients up to 1 hour.
into a food processor and pulse until the Make the almond filling. Finely grind the
pastry comes together. Do not pulse more almonds in a food processor with the
than necessary. sugar. Add the rest of the ingredients and
Dust your work surface with a little flour pulse until everything is well blended.
and roll out the dough. Place on a lined Pour the filling into the chilled pastry.
baking tray, cover with plastic wrap and Roll out the leftover pastry and use a
chill in the refrigerator for 30 minutes pastry cutter wheel (or pizza wheel) to cut
to 1 hour. out even strips. Use the strips to cover
Remove the tray from the refrigerator the filling, a lattice top crust makes the
and use your rolling pin to make sure the Fyrstekake very pretty. Mix together the
dough is evenly rolled. Once rolled, the egg yolk and water and brush the top.
dough should be about 1/8-inch (3 mm) Bake on the middle shelf for about 40
thick. Use it to line the pie dish and trim minutes, or until golden. Leave to cool
off the excess. Gather the excess dough completely before cutting and serving.

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