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Almond And Apricot Flan

Holiday.Cook's picture
Ingredients
  Fresh apricots 1 Pound, halved and stoned
  Sugar syrup 8 Ounce (Made By Dissolving 3 Tablespoons Granulated Sugar In 1/2 Pint Water)
  Apricot jam 2 Tablespoon, sieved
  Double cream 1⁄2 Pint, whipped, sweetened with little caster sugar and flavored with kirsch
  Almonds 1⁄4 Cup (4 tbs), blanched and split
For almond pastry
  Shortening 1 Ounce
  Butter 3 Ounce
  Plain flour 6 Ounce
  Ground almonds 1 1⁄2 Ounce
  Caster sugar 1 1⁄2 Ounce
  Egg yolk 1
  Cold water 2 Tablespoon
Directions

GETTING READY
1) Make sugar syrup to poach fruit.

MAKING
2) In the sugar syrup, arrange apricots cut side up and gently allow to boil.
3) Let the syrup boil over the fruit and then reduce heat.
4) Place a lid over the pan and gently simmer till fruit is thoroughly cooked and tender.
5) For the pastry, rub in the fats into the flour and then add the ground almonds and sugar.
6) In a bowl, add the egg yolk and mix with water and add to the dry ingredients.
7) Lightly work to form a firm dough and then chill for a short while.
8) Use rolled out dough to line the flan ring and place in oven at 375°F or Mark 5 for about 10-15 to bake blind.
9) To dry the base of the flan, allow the pastry to firm and then remove the paper and beans (used for baking blind) and continue cooking for 3-5 minutes without allowing it to color.
10) Drain the poached apricots and boil the juice till thick.
11) Add the jam and stir till dissolved.
12) Strain and if required, thicken with slaked arrowroot. Cool.
13) Fill the flan with whipped cream and apricots.

SERVING
14) Top with almonds and brush with glaze.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Apricot
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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