Published Monday, 29 August, 2011 by sarah
set oven to 200'c
sieve flour and salt into a bowl. cut fats in small pieces and rub into the flour until mixture resembles fine breadcrumbs. mix to a firm dough with water. roll pastry out thinly on a lightly floured surface. use line an 8 inch plain flan ring, placed on a baking sheet ; reserve trimmings. stab the base with a fork. cool for 10 mins.
heat butter for filling until it has just melted, but is not brown. stir in sugar and cook for 1 minute, then add egg, ground almounds, rice and essence. spread jam in base of flan case and pour filling on top. roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.
bake tart for about 30 mins in a hot oven until well risen and golden brown. the filling shoud spring back into shape when lightly pressed. remove flan ring. cool on wire tray.