Recipe of the Month

Summertime with Apricot & Almond Flan Apricots must be one of my choicest fruits and this is a really delightful summer dessert. Pastry case ½ lb/ 225g Shortcrust pastry Filling 3oz /75g butter 2 oz/50g sugar 2 eggs (well beaten) ½ oz/10g self raising flour 3oz/75g ground almonds 1lb/450g fresh apricots Apricot glaze 2 - 3 tbs Apricot Jam 1 tbsp hot water Make up the pastry and leave to ‘relax’ in the fridge for about 30 minutes. Then roll out the pastry and line a 9 inch/23 cm flan dish. Then make the filling. Cream the butter and sugar until fluffy and add the beaten eggs. Fold in the flour and ground almonds. Turn the mixture into the pastry case.  Cut the apricots in half and remove the stones. Arrange the apricots on top of the almond filling and bake in a preheated moderate oven 190C (Fan 170C), Mark 5, 375C for about 25 minutes until the top is well brown. Remove from the oven. Heat the Apricot Jam in the hot water until thick and just boiling.  Then brush over the top of the flan. This is a dish which can be served hot or cold and can be served the next day.  Meryl’s tip : You can use dried apricots but soak in a bowl of water for 15 minutes.                                       And here are more of

Grandma Abson’s Yorkshire Recipes 

Yorkshire Brack

Doncaster Butterscotch Cake

Yorkshire Curd Tart

Yorkshire Drop

Fat Rascals

Yorkshire Parkin 

Rhubarb Crumble

Rhubarb Tart/Rhubarb Lattice Flan