Directions:
- Make the pastry dough either by hand or in the food processor, allow to rest for 30 minutes in the fridge and then roll out and line a buttered 10 flan tin.
- Make the frangipani by mixing the almond paste, sugar and egg yolk in a food processor.
- Remove from the processor into a mixing bowl and beat in the butter and the egg.
- Add the flour and mix until even.
- Place the frangipani mix in the pastry case and bake for 40 minutes at gas mark 4, 170° C.
- While still hot, place the peaches over the top and scatter the raspberries over the peaches.
- Dust with icing sugar and serve with lots of whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.99 Kcal (2114 kJ) | ||
| Calories from fat | 244.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Cholesterol | 107.09mg | 36% | |
| Sodium | 489.14mg | 20% | |
| Potassium | 362.87mg | 8% | |
| Total Carbs | 61.35g | 20% | |
| Sugars | 35.93g | 144% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 115.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 217.71 Kcal (912 kJ) | ||
| Calories from fat | 105.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 42% | |
|---|---|---|---|
| Cholesterol | 46.17mg | 36% | |
| Sodium | 210.88mg | 20% | |
| Potassium | 156.44mg | 8% | |
| Total Carbs | 26.45g | 20% | |
| Sugars | 15.49g | 144% | |
| Dietary Fiber | 2.67g | 25% | |
| Protein | 3.21g | 15% | |
| Vitamin C | 5mg | 19% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 11% | |
| Calcium | 49.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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