This unusual combination of grenadine and almonds in a rich shortcrust pastry flan makes a delicious dessert for a dinner party. Serve it with plenty of whipped cream.
6 oz. flour g teaspoon salt
3 oz. butter, cut into small pieces
2 teaspoons sugar
1 egg yolk
4 tablespoons cold water eggs, lightly beaten
1 fl. oz. grenadine
8 fl. oz. golden syrup
2 teaspoon almond essence
1 oz. butter, melted
10 oz. almonds, chopped
1 teaspoon lemon juice
First make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg yolk with 2 tablespoons of the water. Stir this into the flour-and- a butter mixture. With your hands mix and knead the dough until it is smooth. Add the extra water if the dough is too dry.
Form the dough into a ball and wrap it in greaseproof or waxed paper. Place it in the refrigerator to chill for 30 minutes.
On a lightly floured surface, roll out the dough to a circle about 10 inches in diameter and J-inch thick. Lift the dough on the rolling pin and lay it over an 8-inch pie dish. Ease the dough into the dish and trim the edges with a knife.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
In a large mixing bowl, combine the eggs, grenadine, syrup, almond essence, butter, almonds and lemon juice. With a wooden spoon, beat the ingredients well together.
Pour the mixture into the lined pie dish.
Place the pie in the oven and bake for 45 minutes, or until the filling is firm.
Remove the pie from the oven and leave it to cool for 30 minutes. Then place it in the refrigerator to chill thoroughly before serving.