latihan soal tik smp kelas 8 semester 2 esay

Once barely golden in colour, remove from the oven and leave to cool and set. Place in the oven and bake blind for 15-20 minutes. Line the pastry case with greaseproof paper and fill it baking beads. Take the pastry out of the fridge, and gently prick the base with a fork. Carefully place the pastry into the tin and rest in the fridge for a further 5 minutes. Using a rolling pin, roll it into an 11 inch circle. Once the pastry has rested, place it on a floured work surface. Pre -heat the oven to 180 degrees Celsius. Place the ball of pastry in Clingfilm or plastic bag and leave to rest in the fridge for at least thirty minutes.

Take a fork and add just a few drops of water to bring the mixture into a ball of pastry. Rub the butter into the flour until it resembles bread crumbs. Place the sieved flour into a large bowl.

1 medium courgette, top and bottom stalk removed.3 oz of butter, chopped into small pieces.Some of the tougher vegetables like beetroot, you may need to blanch/ par cook. I think miniature ones with beetroot and goats cheese would be great as a starter, and also might take bit less work. It’s a recipe I think that has a lot of potential and I look forward to experimenting a bit more. There are similar recipes on the web, but this one is my own tri colour version. butternut squash, beetroot etc.) There are so many exciting colour, flavour and texture combinations you can play around with for this tart.

an egg/quiche filling) and a variety of other vegetables (e.g. It turned out to be very pretty, but it did take a lot of work and patience! It’s a good one to make if you have a glut of vegetables in the summer, and a bit of time on your hands 🙂įor this tart, you could equally experiment with different fillings (e.g. Carrying on from my Rose Apple Tarts, I decided to make a similar savoury version using bright coloured vegetables – courgettes, carrots and aubergines.

Latihan soal tik smp kelas 8 semester 2 esay