|Short crust pastry||1 (Prepared Using 4 Ounce Flour)|
|Confectioners custard||1⁄2 Pint|
|Apricot glaze||1⁄2 Cup (8 tbs)|
Line a 7-in flan ring with the pastry and bake It “blind”.
When cool, pour in the confectioner’s custard and cover the custard with overlapping rings of banana arranged neatly on top.
Glaze Immediately with hot apricot glaze, allow to set and serve cold.