|Plain flour||12 Ounce|
|Icing sugar||1 Tablespoon|
|Vanilla essence||5 Drop|
|Canned apricots||44 Ounce (29 Ounce Can And 15 Ounce Can)|
|Fruit juice||1⁄2 Pint|
|Apricot brandy||2 Tablespoon|
Make the pastry in the usual way.
Use it to line an 11 inch shallow, fluted flan tin with a removable base.
Line with greaseproof paper and baking beans, or with foil, and bake blind' at 400Â°F, Gas Mark 6 for 25 minutes.
Remove the paper and baking beans or foil, and bake for a further 5 minutes to dry the base of the flan case.
Remove from the oven and leave to cool.
Blend together the eggs, sugar and flour for the confectioners' custard.
Boil the milk and pour onto the egg mixture.
Return to the pan, bring to the boil and simmer for 2-3 minutes until thick.
Remove from the heat and stir frequently so that a skin does not form.
Add the vanilla essence.
Spread the cold custard in the base of the flan case.
Drain the fruit and arrange on top of the custard.
Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
Stir in the apricot brandy.
Spoon or brush the glaze over the fruit and leave until set.