I was given a lovely bunch of allotment grown rhubarb this week and wanting to try something other than the ever tasty crumble I scoured the internet for ideas. I found a great recipe for cherry frangipane and figured that it was most likely a simple swap - it was!
Other than catching the pastry a little on the blind bake this turned out absolutely delicious, served with a generous spoon of natural yogurt I would recommend serving this slightly warm as it really brings out the flavour of the almonds.
Ingredients
1 pack ready made and rolled shortcrust pastry
110g Softened Butter
110g Caster Sugar
1 Teaspoon Vanilla Extract
2 Medium Eggs ( Whisked )
110g Ground Almonds
40g Plain Flour
400g Roasted Rhubarb ( or fruit of choice )
Preheat oven to Gas Mark 6 / 170c Fan
Line a 9" flan dish, pie dish/tin - whatever you are using with your pastry , let the pastry flop over the edges, its easy to trim up when the pastry is cold, wrinkle up some baking paper and pour over baking beans or whatever you use to bake blind, place in the oven for 20 minutes,
Be careful here, this is where I caught my pastry, don't forget that you are going to cook the flan for a further 40 minutes with the filling. I want a nice crispy flan base but not at the cost of burnt pastry!
After 20 or so minutes , take out the beans and paper and pop back into the over for a further 5 minutes. Let the pastry go cold before the next step.
Heat oven to Gas mark 5 ( hmm maybe 4 would do here ) 160 fan.
Trim up the pastry and prepare the filling.
Cream together the butter and sugar until light and fluffy and gradually add the eggs until all combined.
Mix in everything else carefully and pour /spoon into you ready pastry . Top with fruit and place in the oven for 40 minutes. Keep an eye on this, I don't mind it a little golden but it catches easily.
I had some rhubarb left over so served it warm with rhubarb and yogurt but cream or custard ( or Creme Anglais ) would have been amazing too.
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