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Apricot Flan

Francois.Marin's picture
Ingredients
For pastry
  Butter 9 Tablespoon
  Flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Pinch
  Egg yolk 1
  Cold water 2 Tablespoon
For filling
  Fresh apricots 1 Pound
  Water 1 Cup (16 tbs)
  Sugar 6 Tablespoon
  Apricot glaze 3⁄4 Cup (12 tbs)
Directions

Peach flan can be made in exactly the same way.
Method Make pastry dough and chill.
Put water and sugar in a shallow pan, dis- solve over gentle heat and boil rapidly for 2 minutes.
Set aside.
Wash apricots and cut in half with a ser- rated-edge stainless steel knife, or fruit knife, by cutting down to and around stone from stalk end, and following groove on side of apricot.
Give the fruit a slight twist to halve it.
If pits do not come away easily, poach apricots whole.
Once cooked, the pits can be taken out without breaking the fruit.
For more flavor, crack some pits, skin the kernels and add to the fruit during cooking.
Place halved apricots in sugar syrup, cut side up, and bring slowly to a boil (this draws out the juice and increases the quantity of sy- rup, although the syrup will not cover the fruit at first).
Simmer for about 15 minutes, or until apricots are tender.
Cool in the syrup.
Roll out pastry dough, line flan ring and bake blind.
Cool on a wire rack.
Make apricot glaze and brush a light coat- ing over bottom and sides of pastry.
Lift apricots from the syrup and arrange in flan shell.
Brush well with hot glaze.
Note: the apricot syrup can be thickened and used in place of a jam glaze, but jam is better if the flan has to be kept for a while before serving.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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