Almond Flan

Almond Flan (using Pâte Sucrée)

Once you have made your Pâte Sucrée, this is a pretty simple assembly job, but one well worth undertaking.  I adore almonds, and you will see them featured in my recipes regularly.  I think the deep warmth of the flavour of almonds is unrivalled – I do enjoy hazelnuts, however they fail to marry with other ingredients so well and tend to dominate where almonds accompany.  In this flan, however, almonds are the hero.  By toasting the ground almond (or almond meal) briefly you will get a great deal more flavour from the nuts, infusing the filling before it is cooked.


For the Base:

1 quantity of Pâte Sucrée


For the filling:

½ cup sieved raspberry or blackcurrant jam, or apricot jam for a lighter flavour

3 tablespoons of butter

3 tablespoons of golden caster sugar

3 eggs

½ cup ground almonds, toasted

Pinch of salt

1 tablespoon Amaretto liqueur

½ cup flaked, unblanched almonds


Pre-heat the oven to 200°C


Cream together the butter and the sugar until very pale and fluffy.

Add the eggs to the mixture, one at a time beating well between each addition.  Add the Amaretto and toasted ground almonds with a pinch of salt.


Line a flan tin with the Pâte Sucrée and blind bake in a hot oven for 15 minutes, or until just golden.


Once the flan is blind baked, spread the jam on the base of the pastry flan generously and add half of the flaked almonds in an even layer.

Pour over the filling mix, scatter the remaining flaked almonds over the surface and bake for 45 minutes at 180°C or until just set in the middle.  Turn the oven down if the top of the tart appears to be over-browning.

This flan can be served warm with cream, or cold on its own.