Recipe of the month: Basque “pantxineta”
“Pantxineta is a traditional Basque tart from Donosti (San Sebastian). Basically it is a pastry filled with a sort of custard cream with almonds sprinkled on top, although there are many versions of panxineta nowadays.
Por the pantxineta:
2 strips of pastry (there are pastry recipes on the website if you prefer to make your own pastry)
1 beaten egg
100 gr flaked almonds
Icing sugar
For the filling:
500 ml milk
130 gr sugar
Peel 1 lemon
1 stick of cinnamon
4 egg yolks
40 gr cornflour
Making the filling:
Slowly heat the milk and sugar in a saucepan. Add the lemon peel and the cinnamon. Mix the sugar and cornflour in a bowl and then slowly add to the warm milk, stirring continually. Heat the mixture, çstirring continuously until it thickens. When ready, leave to cool. Once cold place in an icing tube and leave in the fridge.
Making the pantxineta:
Preheat the oven to 170ºC. Place greaseproof paper over a baking tray. Place one of the pastry layers on the baking tray and prick with a fork. Spread the filling over the pastry base leaving an inch (1.5cm) around each edge free. Use a pastry brush to spread a layer of beaten egg on these margins. Cover with the other layer of pastry and pinch close around the edge using fingers and then a fork. Use the pastry brush to add a layer of beaten egg over the top of the pastry, sprin- kle with icing sugar and then almonds. Place in the oven for 45 minutes.
Presentation: Once out of the oven sprinkle the icing sugar over the Surface with the help of a sieve. Leave to cool before serving
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