INGREDIENTS
(for a steep-sided 20cm pastry case)
200g sugar
200g egg white
100g ground almonds
75g flour
200g brown butter
150g raw marzipan almond paste
Apricot glaze
METHOD
Beat but don't whisk the sugar and whites. Combine almonds and flour and fold into the egg/sugar mixture.
Fold in the cooked butter and pour it into pastry case. Bake 20 minutes at 190ºC. Take out of the oven and pipe a marzipan lattice on the top.
Return to the oven to finish baking from 5-10 minutes. Glaze.
William Hamelin