Put the orange and lemon slices in a
bowl. Cover with boiling water and leave to stand for 30 minutes.
Meanwhile, mix 50g of the sugar with the almonds, egg and lemon rind.
Spoon into the flan case (pie shell) and bake in a preheated oven at
200°C/400°F/gas mark 6 for 25 minutes until set. Leave to cool.
Meanwhile, simmer the orange and lemon slices in the soaking water for
5 minutes. Drain, reserving the liquid, and dry the slices on kitchen
paper (paper towels). Strain 300 ml of the cooking liquid into a pan.
Add the remaining sugar and heat gently, stirring, until the sugar has
dissolved. Bring to the boil and boil for 4 minutes. Add the fruit
slices and simmer for a further 3 minutes. Leave to cool in the syrup.
Lift the slices out of the syrup and arrange attractively over the
flan. Boil the remaining syrup until reduced by half, then brush over
the top of the flan. Leave to cool, then chill until ready to serve.