Fruity topped flan

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 8
Servings 6
Time 15 minutes

Ingredients

  • 250
    g
    shortcrust pastry
  • 125
    g
    butter
  • 125
    g
    castor sugar
  • 2
    large eggs
  • 1
    orange (grated rind and segments)
  • 125
    g
    ground hazelnuts or almonds
  • 30
    g
    cake flour
  • 220
    g
    canned pineapple rings
 

Method

45 minutes
 
Roll out the pastry and line a 24 cm flan tin. Chill in the fridge while you prepare the filling.

FILLING:
Beat the butter and sugar together until light.
Beat in the eggs, one at a time. Fold in the orange rind, ground nuts and flour to make a smooth mixture.
Remove pastry from the fridge and prick base with a fork. Spread the filling evenly over the base.
Drain the pineapple rings, reserving the juice, and cut the rings in half. Arrange on top of the flan with the orange segments.
Place in a preheated oven at 190 ºC and bake for 45 minutes until the top is firm to the touch.
Remove from the oven and brush the top with a little of the reserved pineapple juice.
Sprinkle with castor sugar and serve warm or cold with cream.

 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.