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Apricot Mincemeat Flan

Western.Chefs's picture
Ingredients
For pastry
  Plain flour 6 Ounce
  Salt 1 Pinch
  Caster sugar 2 Teaspoon
  Butter/Block margarine 4 Ounce
  Egg yolk 1
  Water 1 Tablespoon
For filling
  Dried apricots 2 Ounce, soaked overnight, drained and chopped
  Mincemeat 14 1⁄2 Ounce (1 jar)
  Ground almonds 4 Ounce
  Caster sugar 3 Ounce
  Egg whites 2
  Almond essence 2 Drop
For decoration
  Icing sugar 1 Tablespoon
  Glace cherries 1 Tablespoon
  Candied angelica 1 Tablespoon
Directions

Sift the flour and salt into a bowl. Stir in the sugar, then rub in the fat until the mixture resembles breadcrumbs. Bind to a dough with the egg yolk and water. Roll out and use to line a 23 cm (9 inch) fluted flan tin. Prick and chill for 20 minutes, then bake blind in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for about 20 minutes. Cool in the tin.
Mix together the apricots and mincemeat and spoon into the flan case. Sift together the ground almonds and caster sugar. Whisk the egg whites until stiff, then fold in the almond mixture with the essence. Using a large star vegetable nozzle, pipe the mixture onto the mincemeat mixture, leaving a star shape uncovered in the centre. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 to 40 minutes. Dust with icing sugar and decorate with glace cherries and angelica while hot. Serve slightly warm or cold. Serves 6 to 8

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot

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