Cherry and Almond Flan

Ann Diamond

Pastry

3 oz plain flour
1oz wholemeal flour
2 oz butter
½ egg

Filling

Stoned (pitted) cherries
3 oz ground almonds
1 oz plain flour
2 oz butter
1 ½ oz castor sugar
½ egg

Method

Sieve the two flours together, rub the butter in and bind with the egg.  Line a flan dish and allow to rest in refrigerator for 20 minutes.  Bake blind for 10 minutes in the centre of the oven Reg 6, 400° F 190° C.  Remove baking beans.

Meanwhile pit the cherries and make the filling by the creaming method.  After removing the flan case, turn the oven down to Reg 5 375° F 190° C.

Put the cherries in the pastry case and spread the almond mixture over them.  Bake a further 30 minutes or until the top is firm and pale golden.

Can be eaten cold or hot.

The work of the Park Farm Cherry Orchard Project has been recognised and supported as part of the Food Lovers' Britain Cherry Aid campaign

foodloversbritain.com