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Scottish almond flory

Almond Flory

Karon Grieve
Almond Flory is a traditional Scottish tea time treat that is simple to make and tastes wonderful with a nive cup of tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course baking
Cuisine Scottish
Servings 8 people
Calories 451 kcal

Ingredients
 

  • 320 g frozen puff pastry
  • 50 g butter
  • 115 g soft brown sugar
  • 1 egg
  • 1 egg yolk
  • 40 ml cream
  • 40 fromage frais
  • 1 tbsp brandy
  • 1 tsp orange flower water
  • 115 g mixed dried feuit
  • 115 g ground almonds
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 lemon zest grated
Metric - US Customary

Instructions
 

  • 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.

Nutrition

Calories: 451kcalCarbohydrates: 45gProtein: 8gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 58mgSodium: 139mgPotassium: 172mgFiber: 4gSugar: 22gVitamin A: 216IUVitamin C: 1mgCalcium: 92mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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