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Method:
Roll out the pastry thinly and cut two
23 cm/9 in rounds. Using a small tea plate, cut out the centre to
leave two rings. Place on dampened baking (cookie) sheets and bake in
a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until
risen, crisp and golden. Meanwhile, re-knead the inner circles, roll
out and cut into a 23 cm/ 9 in round. Cut some stars, half moons or
other shapes out of the trimmings and place beside the pastry round on
a dampened baking sheet. Bake for about 15 minutes until crisp and
golden. Transfer all the pastry pieces to wire racks to cool.
When cold, warm the apricot jam and water in a saucepan. Place the
complete round on a serving plate and brush with a little jam. Top
with one ring and brush again. Top with the remaining ring. Brush with
more jam and arrange the pastry shapes round the top. Brush again with
any remaining glaze. Whip the cream until peaking and reserve about a
third for decoration.
Fold the lemon curd into the remainder and spike with lemon juice, if
liked. Spoon into the pastry ring. Decorate with the remaining whipped
cream, crystallized lemon slices and angelica leaves and chill until
ready to serve.
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