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Fruity topped flan

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

Ingredients 8
Servings 6
Time 15 minutes


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


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

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