Serve warm with single cream as a dessert or cold at tea time.
1 quantity shortcrust pastry
100 g/4 oz soft margarine or butter
100 g/4 oz light brown sugar
2 eggs, beaten
few drops almond essence
25 g/1 oz plain wholemeal flour
50 g/2 oz ground almonds
3 x 15 ml spoons/3 tbsp raspberry or plum jam
- Pre-heat the oven to 200°C/400°F/ gas 6.
- Roll out the pastry on a floured surface and use to line a greased 18 cm/7 inch greased flan dish. Chill while making filling but retain leftover pastry. Cream together the butter or margarine and sugar until light and fluffy, then gradually beat in the eggs and flavour with a few drops of almond essence. Fold in the flour and ground almonds.
- Spread the jam over the pastry base, and spread the almond mixture over it. Roll the remaining pastry and cut out strips 19 x 1 cm/ 7/2 X 1/2 inches. Lay over the flan in a criss-cross pattern and secure the ends to the pastry crust with a little water. Glaze the pastry with milk and bake at the high setting for 5 minutes, the reduce the heat to 180°C/350°F/gas 4 and bake for a further 30 minutes, until golden and firm.