Almond Flory is a traditional Scottish tea time treat that is simple to make and tastes wonderful with a nive cup of tea.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 1 pkt frozen puff pastry
- 50 g/2oz butter
- 115 g/4oz soft brown sugar
- 1 egg
- 1 egg yolk only
- 40 ml/1 1/2fl oz cream
- 40 ml/11/2fl oz fromage frais
- 1 tbsp brandy
- 1 tsp orange flower water
- 115 g/4oz mixed dried feuit
- 115 g/4oz ground almonds
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- grated zest of 1 lemon
Preheat oven to 220C/425F/Gas7 and lightly grease a loose base 22cm/10" flan tin
Roll out the pastry as thin as possible and press into the flan tin. Reserve all the extra pastry for making the latticed top later.
Cream together butter and sugar till fluffy
Beat the egg and extra egg yolk and add to the mixture slowly
Mix together the cream and fromage frais and add this gradually
Now add all the other ingredients and stir well to combine
Fill the pastry case and smooth it around
Roll out the remaining pastry and cut into strips
Criss cross the pastry strips over top tart and pinch the edges to secure and glaze with a little milk before baking
Bake for approximately 35 minutes or until golden.
Remove from oven and sprinkle with a little sugar and allow to cool in tin for 10 minutes before removing and placing on a wire rack to cool completely.