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Ingredients
- 1/2 c. unsalted butter (1 stick)
- 1/2 c. sugar
- 3 x egg yolks
- 1/2 tsp almond extract Or possibly
- 1 Tbsp. Amaretto
- 1/2 c. blanched almonds
- 1 1/2 c. flour
Directions
- Cream butter, sugar, egg yolks and almond flavoring. Add in nuts and flour, blending well to create a smooth dough. Form a ball, wrap in wax paper and chill for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 min, or possibly till golden. Let stand a few min before removing the sides.
- For filling:Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.)
- Apricot jam or possibly red currant jellyWhipped Cream or possibly Chantilly CreamWhile the pastry is still hot, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first (or possibly use baby food apricots).
- Brush the inside top of the flan with some of the warm, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the warm jelly to see the fruit and keep it from darkening, as well as sweetening the dessert.
- Allow to cold. Serve with cream. RDJ - Cyn
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