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1
Pastry: Preheat oven to 350 degrees F.
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2
Sift together flours and baking powder.
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3
Stir in ground almonds.
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4
In a food processor combine flour mixture with cold butter.
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5
Pulse several times until mixture resembles coarse meal.
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6
In a small bowl whisk together whole egg, egg yolks and sugar until smooth.
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7
Add to flour mixture and pulse again until mixture comes together.
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8
Turn onto a lightly floured surface.
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9
Divide dough in half.
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10
Roll out each half into quarter inch thick 10-inch circles.
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11
Cover with plastic wrap and chill for 30 minutes.
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12
Pastry Cream: In a medium bowl whisk together first amount of milk, egg yolks and cornstarch until smooth.
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13
Heat second amount of milk, sugar and vanilla in a heavy bottomed pot.
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14
When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly.
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15
Return mixture back to pot.
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16
Continue whisking 4 to 5 minutes until smooth and boiling.
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17
Remove from heat.
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18
Add ground almonds.
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19
Cover surface with plastic wrap.
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20
Cool to room temperature.
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21
Assembly.
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22
Line a flan ring with one layer of the rolled pastry.
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23
Pour in pastry cream and then top with second layer of pastry.
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24
Place flan ring on baking sheet.
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25
Bake for 40 to 45 minutes until golden and set.
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26
Sour Cherry Sauce: Combine all sauce ingredients in a small saucepan and bring to a boil.
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27
Reduce to simmer and reduce by half.
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28
Strain and serve warm over cake.
