Frangipan Flan

Sweet pastry

Weigh the following directly into food processor:

• 6 oz plain flour
• 1½ oz white fat
• 1½ oz soft cooking margarine
• 1 tablespoon caster sugar
  and mix for a few seconds.

Add

• 40 ml cold water
  and mix in food processor it forms a lump.

Remove, cover and place in fridge for about 30 min.

Roll out and line a flan case.

Bake blind for about 5 min. at 200 °C (400 °F)

Filling

Weigh the following directly into food processor:

• 4 oz caster sugar
• 4 oz soft margarine
  and cream until light and fluffy.

Add:

• 2 eggs
  and mix in food processor.

Add:

• 4 oz ground almonds or ground hazlenuts
• 2 heaped tablespons of self-raising flour
  and fold in using pulse control of food processor.

Place:

• 1 lb tin morello cherries (drained) or apples/sugar or other fruit
  in the pre-baked flan.

Pour on frangipan filling.

Place in fan oven at 160 °C (325 °F) for 25 min. (+ 5 if necessary)

Remove and allow to cool.

Bon appetit

Denis Scadeng

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