Brandy Grape Flan
|Prepared shortcrust pastry||5 Ounce (155 gram)|
|For grape filling|
|Cream cheese||8 Ounce (250 gram)|
|Lemon butter||2 Tablespoon (bottled)|
|Icing sugar||1 Tablespoon|
|Green grapes||1 Pound (500 gram, large size)|
|For apricot glaze|
|Apricot jam||3 Tablespoon|
|Water||1 1⁄2 Tablespoon|
1. Line a lightly greased 20 cm / 8 in flan tin with pastry (a). Line pastry case with nonstick baking paper, weigh down with uncooked rice and bake at 200°C / 400°F / Gas 6 for 10 minutes. Remove rice and paper. Reduce temperature to 180°C / 350°F / Gas 4 and bake 15-20 minutes longer or until pastry is lightly browned. Set aside to cool.
2. To make filling, place cream cheese in a bowl and beat until soft. Mix in lemon butter and icing sugar. Spread cream cheese mixture over the base of pastry case.
3. Wash grapes and separate from stems. Cut in half and remove seeds. Arrange grapes in a decorative pattern (b) over cream cheese mixture.
4. To make glaze, heat apricot jam and water in a saucepan, stirring until jam melts. Push through a sieve. Stir in brandy and cool slightly. Brush glaze over grapes (c) and chill flan until ready to serve.