October 27th, 2005

Pastry query

I am determined to make a Normandy Apple Tart, here is a bbc recipe for one
http://www.bbc.co.uk/food/recipes/database/frenchappletart_6394.shtml
But the pastry has an egg in it, now it is otherwise exactly the same as shortcrust, which makes me wonder whether it might work ok without, or whether there is something I can add to do whatever the egg is doing there?
I want my tart to be as authentic as possible, as tarte Normande is the best thing ever when it's done right, so i'd prefer not to just do shortcrust.
Does anyone know about this kind of pastry?

Use for lemon-almond frosting?

I made a lemon-almond frosting for something that turned out horribly and I've got a bowl of the icing left over.
I don't want to make a cake, so should I just do cupcakes? Or is there something else it can be used for? It's specified as a cupcaking icing.

1/4 C margarine
1/4 C shortening
1/4 C soymilk
Confectioner's sugar
lemon and almond extract