This is a terrific tart for any season, similar in style to a frangipane tart, but without the pastry base. It can be made in a ceramic quiche or pie dish and served straight from oven to table. It’s also good with tinned fruit, and the coconut options are moist and delicious.
- unsalted butter - 200g, roughly chopped
- caster sugar - 200g
- plain flour - 150g
- baking powder - 1 teaspoon
- ground almonds (or freshly grated coconut from a packet) - 50g
- eggs - 2, beaten together
- seasonal fruit of your choice - such as apples, raspberries, sliced fresh peaches, apricots, plums or grapes (tinned, drained fruit works well too)
- flaked almonds - 20g - 30g (or shredded or flaked coconut)
Serves 6 – 8
Preheat oven 180 C. Line a 26cm flan dish or tin with baking paper and brush sides with melted butter.
Melt butter and sugar together over low heat stirring until sugar is dissolved, approximately five minutes - it should be thick and honey-like in consistency. Remove pan from heat and cool for 10 mins. Add eggs and whisk together lightly.
In a separate bowl sift flour and baking powder and stir through almond meal. Make a hole in the centre and pour in the butter mixture. Combine well with a wooden spoon. Spoon batter into prepared flan tin or quiche dish.
Cover with fruit of your choice, starting from outside circle working in (for this tart, I used two apples, peeled, cored and cut into crescents and dotted them with raspberries).
Sprinkle top with flaked almonds. Bake for 40 – 50 minutes or until a skewer inserted in centre of flan comes out clean.
Tip: the top can be glazed with warm apricot jam.