Ingredients

½ lb fresh raspberries

For almond pastry

3 oz butter
1 oz shortening
6 oz plain flour
1½ oz ground almonds
1½ oz caster sugar
2-3 drops of vanilla essence
1 large egg yolk, or 2 small egg yolks
1-2 tablespoons cold water

For almond meringue

3 small egg whites
6 oz caster sugar
6 oz ground almonds

For decoration

½ pint double cream
Caster sugar (to taste)
2-3 drops of vanilla essence
Browned, shredded almonds

8-inch diameter flan ring

 

Method

First prepare almond pastry: rub the fats into the flour, add the ground almonds and sugar. Mix the egg yolk(s) with vanilla essence and water and add to the dry ingredients. Work up lightly to a firm paste and chill for 15 minutes.

 

Set the oven at 350°F or gas mark 4. Line the flan ring with the pastry, prick the bottom lightly and cover with the raspberries.

 

To prepare meringue: whip the egg whites until frothy, add the sugar a little at a time and continue whisking until the mixture stands in peaks. Fold in the ground almonds. Spread the almond mixture over the raspberries and bake in the pre­set moderate oven for about 30 minutes.

 

When the flan is cold, cover it with the cream, lightly sweetened, whipped and then flavoured with vanilla essence; decorate with the browned almonds.