Copenhagen Flan

Directions

1. 1
   Prepare a moderately hot oven 400F Place an 8-inch fluted flan ring on a baking sheet.
2. 2
   Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
3. 3
   Spread jam in base of flan case.
4. 4
   Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
5. 5
   Bake in centre of oven for 20 to 25 minutes; remove flan ring.
6. 6
   Meanwhile, make topping.
7. 7
   Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
8. 8
   Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
9. 9
   Bring to the boil and cook, stirring, for 1 minute.
10. 10
    Stir in browned almonds.
11. 11
    Spread topping over flan and return flan to oven; cook for a further 10 minutes.
12. 12
    Serve warm or cold.