Cherry Frangipane Flan

Ingredients

• 175g (6 oz) shortcrust pastry

Filling:

• 85g (3 oz) butter
• 85g (3 oz) caster sugar
• 1 large egg, beaten
• 85g (3 oz) ground almonds
• 2-3 drops of almond extract
• 225-300g (8-10½ oz) fresh cherries, pitted
• 25g (1 oz) flaked almonds

Serves 6

Method

1. Line a 20cm (8 inch) flan dish with the shortcrust pastry. Cream the butter and sugar together until light and fluffy. Gradually beat in the egg, then the ground almonds and almond extract.
2. Arrange the cherries on the base of the pastry and cover with the almond mixture. Sprinkle over the flaked almonds.
3. Place the flan dish on the floor of the roasting oven and slide the cold plain shelf on the third runners down. Bake for about 25 minutes until golden and cooked. Serve warm.

Conventional cooking: Cook the pastry case blind at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for 10-12 minutes, then add the filling and lower the oven temperature to 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 and bake for a further 20-25 minutes until golden and cooked.