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Preparation Time: 20 minutes
Cooking time: 45 minutes
Serves: 8

No nutritional facts are available.

Ingredients

For the pastry:

- 150g (5oz) plain flour
- 50g (1½oz) butter/vegetable margarine
- 25g (1oz) lard/vegetable fat
- 2 tbsp cold water
- Pinch of salt

For the filling:

- 50g (2oz) butter
- 50g (2oz) caster sugar
- 25g (1oz) plain flour
- 50g (2oz) ground almonds
- 1 large egg, beaten
- 2 tbsp raspberry jam
- Icing sugar for sprinkling
- 25g (1oz) faked almonds

Method

1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.

2. Add flour, both fats and salt into a bowl, rub until they resemble breadcrumbs.

3. Add 2 tbsp of water and cut in, repeat until you can form a soft dough (you may not need all the water).

4. Lightly sprinkle the surface with flour and roll out to a size that will fit the base and sides, it should be roughly 5mm (1¼in) thick.

5. Line a 18cm round tin, trim the edges - keep any excess for the latice if making.

6. Chill the pastry for at least 20 minutes.

7. Spread the base of the flan with jam.

8. In a mixing bowl, cream butter and sugar until pale and then mix in egg.

9. Gradually add flour and ground almonds, spread evenly over the jam mixture.

10. Sprinkle over the flaked almonds

11. Bake for 40 - 45 minutes, until golden and springy.