• 1 8-inch pastry shell
• 1 qt. stoned cherries
• 3/4 C. sugar
• 1/2 tsp. mace
• 6 Tbs. softened butter
• 6 Tbs. sugar
• 1/2 C. finely ground almonds
• 2 eggs
• 3 Tbs. jelly (gooseberry, currant, apricot for glaze)
• 1 tsp. rum

Allow cherries, sugar, and mace to soak together 1/2 hour. Fill pastry shell with the cherries. Mix together the butter, sugar, almonds, and eggs and cover cherries with the mixture. Cook in a 375 degree oven until lightly browned on top. After the flan is cool, glaze with the jelly and rum which have been melted together.

A Matter of Taste by Sylvia Windle Humphrey