Name: Fruity topped flan
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g shortcrust pastry; 125.00 g butter; 125.00 g castor sugar; 2.00 eggs large; 1.00 orange zested, segmented; 125.00 g hazelnuts ground; 30.00 g flour cake; 220.00 g pineapple tinned rings

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Ingredients (8)

250.00 g	shortcrust pastry
125.00 g	butter
125.00 g	castor sugar
2.00	eggs — large
1.00	orange — zested, segmented
125.00 g	hazelnuts — ground
30.00 g	flour — cake
220.00 g	pineapple — tinned rings

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Method:

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.