450g sweet shortcrust pastry
1 cup fresh or frozen raspberries
Icing sugar
Whipped cream

Frangipane
250g unsalted butter
1 cup caster sugar
1 teaspoon grated orange rind
4 eggs
2½ cups (250g) ground almonds
½ cup flour

1. Roll pastry to line a 30cm shallow flan tin. Chill
2. Preheat oven on Intensive Bake at 160°C with baking tray positioned on shelf position 1.
3. Frangipane, cream butter, sugar and orange rind until light and fluffy.
Add eggs one at a time, fold in almond meal and flour, mix well.
4. Spread frangipane evenly into pastry shell. Arrange raspberries on top.
5. Bake for 45 minutes or until set and golden.
6. Cool flan on a wire rack for 30 minutes before removing from tin.
7. Serve flan dusted with icing sugar. Serve cream separately.


Serves 12

Note: Fresh dates, blueberries, dessert figs or prunes, sliced apples or pears can be used in place or raspberries. Try lemon rind in place of orange.