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Ingredients
- 225 g (8 oz) frozen puff pastry
- 450 g (1 lb) large green grapes
- 225 g (8 oz) large black grapes
- 2 medium sized eggs
- 100 g (4 oz) castor sugar
- 3 tablespoons ground almonds
- 100 ml (4 f1 oz) double cream
- a 25 cm (10 inch) flan tin with loose base
Details
Servings 6
Preparation
Step 1
Thaw the pastry at room temperature for 1 hour.
Butter and flour the flan tin. Roll the pastry out and line the tin. Heat the oven to 230°C/450°F, Gas 8, with a baking sheet on the middle shelf.
Wash and drain the grapes and remove them from the stalks. Pat with kitchen paper until completely dry. Arrange them closely in the pastry case.
Beat the eggs and sugar together until thick and foaming, then beat in the ground almonds and finally the cream.
Spread evenly over the grapes and bake in the centre of the oven for 20 minutes. Reduce the heat to 200°C/400°F, Gas 6 and bake for a further 20 minutes.
If the surface browns too quickly balance a sheet of foil lightly on top until the flan is cooked.
Carefully lift up the pastry with a spatula to make sure the bottom crust is firm aad cooked, and bake for a further 10 minutes if necessary.
Cool for 5 minutes, remove the outer rim of the flan tin and serve warm.
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