175 g (6 oz) shortcrust pastry
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 egg, separated, plus 1 egg yolk
1/4 cup (25 g) 1 oz ground almonds
25 g (1 oz) desiccated coconut
2.5 ml (1/2 tsp) almond flavouring
3/4 cup (75 g) self-raising flour
2 tbsp (30 ml) milk
180 ml (12 level tbsp) apricot jam
312 g (11 oz) can mandarins, drained, to decorate
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 egg, separated, plus 1 egg yolk
1/4 cup (25 g) 1 oz ground almonds
25 g (1 oz) desiccated coconut
2.5 ml (1/2 tsp) almond flavouring
3/4 cup (75 g) self-raising flour
2 tbsp (30 ml) milk
180 ml (12 level tbsp) apricot jam
312 g (11 oz) can mandarins, drained, to decorate
method
1. Roll out the pastry and use to line a 21.5-cm (8 1/2 inch) fluted flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 10 -15 minutes until set but rrot brown.
2. Whisk the butter until soft then add sugar and continue to whisk until, pale and fluffy. Beat in the egg yolks with the ground almonds; coconut and almond flavouring. Fold in the flour and milk. Whisk the egg white until stiff, then fold into the mixture.
3. Spread 120 ml (8 level tbsp) jam over the pastry case and top with the almond mixture.
4. Bake in the oven at 180c (350°F) mark 4 for about 35 minutes, slide on to a plate and cool.
5. Glaze the flan with remaining warmed jam and decorate with mandarins.
2. Whisk the butter until soft then add sugar and continue to whisk until, pale and fluffy. Beat in the egg yolks with the ground almonds; coconut and almond flavouring. Fold in the flour and milk. Whisk the egg white until stiff, then fold into the mixture.
3. Spread 120 ml (8 level tbsp) jam over the pastry case and top with the almond mixture.
4. Bake in the oven at 180c (350°F) mark 4 for about 35 minutes, slide on to a plate and cool.
5. Glaze the flan with remaining warmed jam and decorate with mandarins.
serving amount
serves 8
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