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Frangipane Flan

Dessert.Master's picture
Ingredients
  Flour 2 Cup (32 tbs)
  Butter/Margarine 2⁄3 Cup (10.67 tbs)
  Sugar 1 Tablespoon
  Egg yolk 1
  Iced water 2 Tablespoon
  Egg 1 , beaten to glaze
  Egg 1
  Sugar 1⁄4 Cup (4 tbs)
  Soft margarine 1⁄4 Cup (4 tbs)
  Ground almonds 1 Cup (16 tbs)
  Almond extract 2 Drop
  Canned sour cherries in syrup 14 Ounce, drained (398 Milliliter)
Directions

1. Sift the flour into a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolk and enough water to mix to a firm dough. Turn onto a floured surface and knead lightly until smooth.
2. Cut off two thirds of the dough, roll out thinly on a floured surface and use to line a 20 cm (8 inch) flan ring, placed on a baking sheet. Chill for 30 minutes.
3. Meanwhile, make the filling. Place the egg, sugar, margarine, ground almonds and almond extract in a bowl and beat until smooth.
4. Place the cherries in the flan case and spoon the almond mixture over the top, levelling the surface with a palette knife.
5. Roll the remaining pastry out thinly and cut into narrow strips. Use these to make a lattice pattern over the filling, moistening the edges of the pastry with water. Brush with beaten egg.
6. Bake in a preheated oven, 200°C/400°F, for 20 minutes, then lower the temperature to 190°C/375°F and bake for 10-15 minutes, until firm to the touch and golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Ingredient: 
Almond

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