Frangipani Flan (Tart)

Susan Shaw


This is a recipe I got from a neighbor when we were living in England. It's like a marzipan and sooo easy.


★★★★★ 1 vote

15 Min
30 Min


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  • 2 Tbsp
    of jam - any choice: apricot, raspberry, marmelade are good
  • 2 oz
    butter, softened
  • 2 oz
    fine (caster) sugar
  • 1
    large egg
  • 2 oz
    ground almonds (i grind mine in processor)
  • 2 tsp
    pure almond essence
  • 1/2 oz
    self rising flour

  • 8 oz
    confectioners' sugar
  • 5-6 tsp
    hot water

How to Make Frangipani Flan (Tart)


  1. Make a pastry case (or use store-bought) to line a 7 inch removable bottom tart pan and place the pastry in the tart pan.
  2. Spread the jam on the uncooked pastry case. Sometimes I add a tad more jam if it looks skimpy. You need a very thin layer, however.
  3. Cream the butter and sugar in a small bowl.
  4. Beat in the egg, then,
  5. Stir in the ground almonds, almond essence and flour.
  6. Transfer filling mixture to the tart case, spreading evenly.
  7. Bake in the center of a 325 degree oven for about 30 minutes.
  8. Place on rack to cool; remove ring and frost with the icing.
  9. Sprinkle sliced or slivered almonds on icing for garnish

Printable Recipe Card

About Frangipani Flan (Tart)

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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