| 35 g butter or margarine
50 g caster sugar 1½ tsps vanilla sugar 1 egg |
2 tbsps whipping cream
75 g ground almonds 1 tbsp flour |
½ tsp baking powder
2 tbsps apricot jam 200 g Shortcrust Pastry |
| 1. Preheat oven to 220oC
(425oF). Roll out the pastry and use it to line an 18 cm (7-inch)
flan tin. Bake blind for 15 minutes.
2. Reduce heat to 200oC (400oF). Beat the margarine, sugar, vanilla sugar, egg and whipping cream until light and fluffy. Fold in the almonds. Sift the flour and baking powder and add in as well. 3. Spread the apricot jam over the pastry base and pour the almond mixture on top. Bake for another 45 minutes. Makes 1 flan. |