PASTRIES & VARIATIONS: This is another pastry that you will be proud to serve your family and friends with.

SWEDISH ALMOND FLAN:

 

 

 

1 quantity of short-short sweet pastry, see basic recipe

filling:

    ½ cup plus 1tbsp. butter, softened              

    1 cup powdered sugar

    generous 1 cup of ground almond              

    2 eggs

    grated peels of 1 lemon                              

    3 tbsp flour

glaze:

    1 tbsp. brandy or water                                           

    2 tbsp. apricot jam

 

 

 

Roll out pastry dough, between 2 large pieces of wax paper, to roughly 1/4-inch thickness to line a 9-inch flan case with removable-bottom. Refrigerate 1 hour.

 

Preheat oven to 375 degrees F.  Use a hand-held electric beater to beat butter & eggs together; then add in powered sugar and beat until well-mixed. Stir in ground almonds, lemon peel and the flour. Spread filling over pastry shell.

 

Bake 45 minutes or until filling is light golden brown. Cool slightly on a rack.

 

Heat the brandy or water with the jam until warm. Brush over the top of the hot tart to glaze. Serve warm