Almond Fruit Ran
|Blanched almond flour||1 1⁄2 Cup (24 tbs), extract (12 cup sugar 12 cup butter 3 egg yolks 2 3 drops 12 cup almonds)|
For filling mixture of fresh fruit in season (e.g.
pears, grapes, pineapple, bananas, strawber- ries, plums, etc.) apricot jam, or red currant jelly, glaze (depending on color of fruit used) 1/2 cup heavy cream (optional) 10 inch flan ring Method Sift flour onto a board or marble slab.
Make a well in the center and into it put sugar, butter, egg yolks and almond extract.
Sprinkle al- monds over flour and work ingredients to- gether until they form a smooth dough.
Wrap in wax paper and chill 1 hour.
Roll out the dough and line flan ring.
Bake blind in a moderately hot oven (375Â°F) for 20-25 minutes, or until golden-brown.
Let flan stand for a few minutes before removing the ring.
While pastry is still warm, brush inside with glaze and let stand until cold and firm.
This prevents the fruit juices from soaking the pastry.
Prepare and arrange the various fruits in flan shell and brush with hot glaze.
Serve the flan with cream, whipped until it holds a stiff peak if you like.