Tuesday, 29 July 2014

Summertime with Apricot and Almond Flan

Apricot and Almond Flan
I’m always on the lookout for recipes which make the most of summer fruits in abundance on our local market. Here’s a recipe which Jeannette gave me after a presentation of Grandma’s baking I did at her Local History group. The ground almond filling reminds me of Grandma’s Bakewell Pudding on page 85 of Grandma Abson's Traditional Baking book. It’s a delightful summer dessert.

Apricot and Almond Flan
Pastry case
½ lb/ 225g shortcrust pastry  
4 oz(110g) butter
8 oz (225g) plain flour
1 egg
A little water (or a little milk and water)
Rub the butter into the flour and salt. When the mixture is like breadcrumbs, make a well and add the egg. Add the water to make a dough. Let it stand for ½ hour in a cool place before rolling out. 
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.

Apricots are my top summer fruit. What are your favourites? 

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