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Categories:Viewed: 80 - Published at: 10 years ago
Ingredients
- 1 x quantity basic shortcrust pastry recipe or possibly half quantity rough puff pastry recipe (qv)
- 2 Tbsp. raspberry or possibly strawberry jam
- 85 gm butter or possibly margarine
- 110 gm caster sugar
- 2 x egg yolks plus 1 whole egg size 3 beaten together
- 30 x gground almonds
- 1 x few drops almond essence An 18 cm loosebased flan tin
Method
- Roll out the pastry and use to line the flan tin.
- Prick the base and refrigeratefor 15 min.
- Heat the oven to Gas Mark 6 400 degrees F 200 degrees C.
- Line the flan case with greaseproof paper and fill with baking beans.
- Bake the flan "blind" for about 15 min removing the paper and baking beans for the last 5 min.
- Remove from the oven and reduce the oven temperature to Gas Mark 4 350 degrees F180 degrees C.
- Spread the jam over the base of the flan.
- Put the butter sugar egg yolks and whole egg into a heavy pan and heat gently till melted stirring constantly.
- Bring to a boil beating rapidly then remove from the heat and beat in the grnd almonds and almond essence.
- Pour into the flan case and bake for 35 to 40 min till hard.
- Serve hot
- Serves 6
