Roll the pastry out on a lightly floured bench and line the tin. Lightly prick the base with a fork and chill until firm. Preheat the oven to 180°C fan bake. Line the pastry with baking paper, fill ...
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PASTRY: Whiz the flour, cocoa, icing sugar and butter in a food processor to form ‘breadcrumbs’. Add the water and pulse just until clumps form. Tip onto the bench and squash together, then pat into a ...
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Pastry: Place the flour, salt and icing sugar in a food processor and pulse to blend. Add the butter and process to fine crumbs. Add the yolk and water and pulse until the pastry just starts to come ...
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Preheat the oven to 180ËšC. Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil. Add the apples and turn to coat in the flour.
Place the egg and yolk, lemon zest and garlic in a food processor and blend. With the motor running add the oil in a thin stream until a thick emulsion forms. Add the capers, parsley and lemon juice ...