Recipe: Almond Fruit Flan with Chantilly Cream

Almond Fruit Flan with Chantilly Cream

1/2 cup unsalted butter (1 stick)
1/2 cup sugar
3 x egg yolks
1/2 tsp almond extract OR
1 tbl Amaretto
1/2 cup blanched almonds
1 1/2 cup flour

Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides.

For filling:
Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.) Apricot jam or red currant jelly. Whipped Cream or Chantilly Cream.

While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first. Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert. Allow to cool. Serve with cream.