Almond Flan



Almond Flan 

Torta tal-Lewż


sweet shortcrust pastry.  See Marmurat Tart

100g ground almonds

100g margarine

100g eggs

50g roasted almonds

15g flour

grated lemon rind

apricot jam

flaked almonds


  1. Prepare the pastry.
  2. Roast and roughly chop the almonds.
  3. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick fluted flan tin with it.  If possible use a loose bottomed flan tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
  4. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
  5. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
  6. Preheat the oven Gas Mark 4/1800C.
  7. In a large mixing bowl put the margarine and sugar and cream well.  You can use an electric beater.
  8. In another bowl mix together the flour, ground and roasted almonds, grated lemon rind.  Mix well.
  9. In another bowl beat the eggs
  10. Alternately add the egg and flour mixture to the margarine and sugar mixture.  Beat well after each addition.
  11. Spread some apricot jam on the base of the flan.  Fill with the almond mixture.  Smoothen the top and trim the edges of the pastry.
  12.  Sprinkle the blanched flaked almonds on top.
  13. Bake for around 60 minutes.  Leave to cool completely before serving.