Saturday 22 September 2012

Walnut Pastry a pig to roll out and even worse to try and lift. It's very friable and quite heavy. Tastes good though, an unexpected savoury hit in a fruit tart. I haven't made it for years. Now I know why.

I used this recipe: 

110g butter
140 g ground walnuts
220g flour
60g caster sugar
1 egg (ish) to bind.
Wap it in the FP and breadcrumb it. Then add the egg. Then curse and swear for an hour as you try and roll it out and transfer it to a tart tin.
25 mins @ 190°C

BTW. I have much in common with the walnut. Walnut and Welsh (for I am so) both come from the Anglo-Saxon word walh meaning 'foreign'.