SilverCrest 379021 2110 Mode D'emploi page 29

Preparation:
1. Put all the ingredients for the dough in a
mixing bowl and mix with the dough
hooks 12 on speed 2 - 3 until large
lumps have formed.
2. Quickly knead the dough by hand into
a ball and roll it out with a little flour be-
tween two sheets of baking paper.
3. Line a greased tart mould with the
dough, cut off the protruding edge and
place in the refrigerator for at least
30 minutes.
4. Prick the base of the dough several
times with a fork, place a piece of bak-
ing paper on the dough and fill the
mould with dried peas or rice to weigh
down the dough.
5. Bake at 180 °C (convection oven) for
15 minutes, then remove baking paper
and peas/rice and bake again for an-
other 10 to 15 minutes.
6. For the almond paste, beat the butter,
sugar and eggs with the beaters 10. In-
crease the speed to level 5.
7. Briefly stir in the almonds at speed 3.
8. Pour the almond mixture onto the cooled
tart base.
9. Peel the pears, remove the core, cut
them into slices and place them on the
almond paste.
10.Bake at 170 °C (convection oven) for
approx. 35 minutes.
Oatmeal biscuits
Ingredients for approx. 20 pcs.:
150 g wholemeal flour
1 tsp baking soda
2 eggs
1 pinch salt
80 g brown sugar
150 g butter, melted
40 g hazelnuts, chopped
40 g oat flakes
40 g walnuts, chopped
100 g cranberries, dried
Preparation:
1. Put the flour in a bowl and mix with the
baking soda and salt.
2. In a second bowl, whip the eggs togeth-
er with the sugar until foamy.
3. Then stir in the butter.
4. Mix the egg mixture with the flour and
baking soda to make a batter.
5. Gradually add the hazelnuts, oat flakes
and walnuts.
6. Finally, fold the cranberries into the bat-
ter.
7. Using a tablespoon, place individual
blobs on a baking tray lined with bak-
ing paper.
8. Bake at 170 °C for approx. 12 minutes
until the edges of the biscuits are lightly
browned.
27
GB