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Recipe Name: Almond And Apricot Flan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

575 Gram(s) Apricots
225 Water
1 Tablespoon(s) Lemon Juice
50 Gram(s) Caster sugar
2 Tablespoon(s) Apricot brandy, or use
Amaretto to
emphasis the almond
200 Gram(s) Plain flour
115 Gram(s) Butter or margarine
1 Teaspoon(s) Finely grated lemon zest
1 Egg yolk, approx 1 tbsp cold
3 Tablespoon(s) Apricot jam
2 Eggs, 1 egg white
100 Gram(s) Ground almonds
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.

Nutrition (calculated from recipe ingredients)
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

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