A traditional British dish in the Dessert classification, featuring 10 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/10 prepped- 175g/6ozplain flour
- 75g/2½ozchilled butter
- 2-3 tbspcold water
- 1 tbspraspberry jam
- 125g/4½ozbutter
- 125g/4½ozcaster sugar
- 125g/4½ozground almonds
- 1free-range egg, beaten
- ½ tspalmond extract
- 50g/1¾ozflaked almonds
Preparation Instructions
Read all instructions before beginning prep work.
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
For the filing, spread the base of the flan generously with raspberry jam.
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