Monday, 13 June 2011

Fruity flan

Almond, brandy and apricot pie



If I tell my father I like something this is a green light for a generous offering - this week it was two punnets of fresh apricots. Now I can only eat a certain number of apricots in one sitting - so it was really a toss up between jam or a fruit flan.

This is an adaptation (what recipe isn't?) using Skye Gyngell's sweet pastry recipe. She leaves the fruit with little embellishment besides lemon and sugar. I wanted to add almonds and a little alcohol and felt that a glaze and more toasted almonds would add another layer of flavour and texture.

Apricot and almond flan
Ingredients:

For the pastry
250g plain organic flour
1 whole egg + 1 egg yolk
2-3 drops  vanilla extract
1 tablespoon of caster sugar
Pinch of sea salt
125g unsalted butter - cut into the cubes

For the filling
15 apricots - halved and destoned
4 tablespoons ground almonds
2 tablespoons caster sugar
Large glug of brandy
Juice of half a lemon

For the topping
2 tablespoons of apricot jam
Juice of half a lemon
2 tablespoons of toasted flaked almonds
Add the cold butter to the flour + salt - crumble to resemble coarse sand.
Add remaining ingredients form into a smooth ball - wrap in cling film and refrigerate for half an hour.

Put apricots and all other filling ingredients in a bowl, mix together and set aside.
Roll out pastry to fit a 9 inch flan tin (with a removable base), prick all over and return to the fridge for 30 minutes.

Heat oven to 180 degrees centigrade
Blind-bake for ten minutes.

Remove from oven and add filling - stack the apricots like dominoes, spoon over any remaining mixture.

Bake in centre of oven for approx 35 minutes, turning half way through to ensure even cooking. The apricots should be caramelising slightly and the pastry a light biscuit colour.

Put the apricot jam and lemon juice in a pan over a gentle heat and mix together. Pour over the apricots, sprinkle with toasted almonds and leave to cool slightly.

Serve with Greek yoghurt.

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