-
1
Prepare a moderately hot oven 400F Place an 8-inch fluted flan ring on a baking sheet.
-
2
Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
-
3
Spread jam in base of flan case.
-
4
Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
-
5
Bake in centre of oven for 20 to 25 minutes; remove flan ring.
-
6
Meanwhile, make topping.
-
7
Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
-
8
Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
-
9
Bring to the boil and cook, stirring, for 1 minute.
-
10
Stir in browned almonds.
-
11
Spread topping over flan and return flan to oven; cook for a further 10 minutes.
-
12
Serve warm or cold.
