9 oz shortcrust pastry
8 tsp Greek White Grape Raisin Preserve
4 oz firm goats' cheese, thinly sliced
2 oz slivered almonds
7 oz crème fraîche
salt and freshly ground black pepper
1. Roll out the pastry on a lightly floured surface and use to line four individual flan tins. Place the tins on a baking sheet and chill for at least 25 minutes.
2. Spread 2 tsp Greek White Grape Raisin Preserve over the base of each pastry case. Top with slices of cheese and the slivered almonds.
4. Beat together the eggs, crème fraîche, seasoning and pour into the pastry cases.
5. Bake for 25-30 minutes in pre-heated oven (375)until the pastry is golden and the filling set and serve immediatly.