I love a frangipane flan, they are so versatile. I have seen them topped with cherries, frozen raspberries, apples, pears, nuts...and they all have one thing in common, they are all delicious!
For this one I have used the tiny satsumas I picked from the orchard the other day, and their combination of sweet flesh and slightly bitter skin offset the sweetness of this tart beautifully.
Ingredients
1 quantity Gluten free, dairy free Sweet Pastry Pie Base (see post next door)
3 tablespoons jam, I used Convalita Farmhouse Foods Raspberry and Pink Lady Apple Jam
75g mild olive oil
95g caster sugar
pinch salt
160g ground almonds
2 eggs
2 teaspoons vanilla
Satsumas (or frozen raspberries, sliced apples, blueberries, blackberries, apricots, etc)
Preheat oven to 170 degrees C, fan forced.
Make up your sweet pie pastry base and line the flan tin as per the post next door. Pop that in the freezer to firm for ten minutes while you make the frangipane.
Combine the olive oil, caster sugar, salt, ground almonds, eggs and vanilla in a medium bowl and beat well to thoroughly combine.
Spread the bottom of the pastry case with your jam.
Now top with your frangipane.
And now top with whatever fruit you have decided to use, I used my satsumas, halved and quartered as they were arguing with me about parting with their stones.
And into the oven for 40 minutes or until golden and cooked through.
Isn’t that a thing of beauty? And it tasted wonderful too. If I was going to serve this in a restaurant, I would glaze it while it was hot with some warm apricot jam, but that is just gilding the lily to me. I am happy with it exactly like this without adding unnecessary sweetness or stickiness to the top.
This flan freezes well, is wonderful cold, gorgeous hot, lovely with ice cream, or perfect on its own. An all round good egg I would say.