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This British classic never fails to impress and is deceptively easy to make. Depending on your guests, and your waistline, serve with creamy custard, double cream or creme fraiche.
Roll pastry out thinly on a lightly floured table. Line an 8" plain flan ring (or whatever you have) placed on a baking sheet: reserve trimmings. Prick the base. Cool for around 10 minutes.
Preheat oven to 200C/400F/Gas 6. Heat butter for filling until it has just melted, but is not brown.
Stir in sugar and cook for 1 minute, then add egg, ground almonds, rice and essence.
Spread jam in base of flan case and pour filling on top. Roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.
Bake tart for approx 30 minutes until well-risen and golden brown. The filling should spring back into shape when lightly pressed with a finger.
Remove flan ring. Cool on a wire tray.
Serving suggestion :
Once defrosted, this can be served cold or popped into the oven to warm. Serve alone or with cream or crème fraiche.
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