The GF bids me inform you that I have traduced her recipe by neglecting to mention the cinnamon and nutmeg she added, as well as the (optional) sprinkle of almond flour over the crushed nuts and chocolate.peter wrote:I do a lot of the baking at work Av and am pretty good at judging when pastry is at it's optimum (if I say so myself! ) so I'll play it by ear ..... eye ..... ear. Yes hot sugar! Good point! In my desire for sticky sweet stuff I'd probably have forgotten that!
She also advises packing the slices tightly in a deepish dish, lest the filling run out as the pastry expands.
--A