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175 g/6 oz
Shortcrust Pastry
For the filling:
50 g/2 oz butter or margarine, softened
2 eggs, beaten
50 g/2 oz self-raising (self-rising) flour
75 g/3 oz ground almonds
A few drops of almond essence (extract)
45 ml/3 tbsp orange juice
400 g/14 oz/1 large can peaches or apricots, well drained
15 ml/1 tbsp flaked (slivered) almonds |
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Method:
Roll out the pastry (paste) and use to
line a greased 20 cm/8 in flan tin (pan). Prick the base with a fork.
Beat together the butter or margarine and eggs until light. Gradually
mix in the flour, ground almonds, almond essence and orange juice.
Puree the peaches or apricots in a food processor, or rub through a
sieve (strainer). Spread the puree over the pastry, then spoon the
almond mixture on top. Sprinkle with the flaked almonds and bake in a
preheated oven at 190°C/375°F/gas mark 5 for 40 minutes until springy
to the touch.
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