| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Drink, Food & | 6 | Servings | |
INGREDIENTS
| 575 | g | Apricots |
| 225 | Water | |
| 1 | T | Lemon juice |
| 50 | g | Caster sugar |
| 2 | T | Apricot brandy, or use |
| Amaretto to | ||
| emphasis the almond | ||
| flavour | ||
| 200 | g | Plain flour |
| 115 | g | Butter or margarine |
| 25 | g | Caster sugar |
| 1 | t | Finely grated lemon zest |
| 1 | Egg yolk, approx 1 tbsp cold | |
| water | ||
| 3 | T | Apricot jam |
| 85 | g | Butter or margarine |
| 85 | g | Caster sugar |
| 2 | Eggs, 1 egg white | |
| 100 | g | Ground almonds |
| 25 | g | Plain flour |
INSTRUCTIONS
Halve and stone the apricots. Put the water, lemon juice and sugar into a large frying pan or wide saucepan. Stir over a low heat until the sugar has dissolved, add the apricot brandy and apricots, with the cut sides downwards. 2 Poach gently for 10-15 minutes, or until softened but still a perfect shape. Remove the pan from the heat, turn the apricots over, so the rounded sides become moistened with the syrup. 3 Remove about 450g/1lb apricots for the topping. Liquidise the remainder with the syrup to make a puree. Preheat oven to 190c/375f/Gas 5 or 180c with a fan oven. 4 Sift the flour into a mixing bowl, rub in the butter or margarine, add the sugar, lemon zest, egg yolk and enough water to give a firm rolling consistency. Roll out to a neat shape, wrap and chill for 15 minutes in the refrigerator. 5 Roll out the pastry on a lightly floured board to a round to fit a 20-23cm/8-9" flan ring on an upturned baking tray or a flan tin (preferably one with a loose base). 6 Chill again for another 15 minutes. Bake the shape blind for just 12 minutes, until slightly firm but still pale in colour. Lower the oven temperature to 180c/350f/Gas 4 or 170c for a fan oven. 7 Spread the jam over the bottom of the hot pastry. Cream the butter or margarine with the sugar, beat the eggs and egg white together and add to the creamed mixture. 8 Fold in the ground almonds and flour. Spoon the almond mixture over the jam and bake for 20-25 minutes or until firm to a gentle touch. 9 Spread the hot almond flan with a little apricot puree, top with the halved apricots and brush with more puree. Any puree left can be served as a coulis. Serve warm or cold. NOTE: If you prefer the apricots hot, prepare them just before the flan is completely baked. It can be put back into the oven for just a few minutes. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 742
Calories From Fat: 325
Total Fat: 37.3g
Cholesterol: 4mg
Sodium: 886.6mg
Potassium: 1323.1mg
Carbohydrates: 100.3g
Fiber: 9.9g
Sugar: 56.5g
Protein: 11.6g