200 g (8 oz) rich shortcrust pastry
200 g (8 oz) cream cheese
2 eggs
1/2 cup (100 g) 4 oz dried apricots
1 stick (8 Tbsp)4 oz (100 g) unsalted butter (softened)
1/2 cup (100 g) 4 oz sugar
pinch of nutmeg
200 g (8 oz) cream cheese
2 eggs
1/2 cup (100 g) 4 oz dried apricots
1 stick (8 Tbsp)4 oz (100 g) unsalted butter (softened)
1/2 cup (100 g) 4 oz sugar
pinch of nutmeg
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
3. Remove from the oven and reduce the heat to 190°C, 375°F, mark 5.
4. Cream together the butter, cheese and sugar.
5. Beat in the eggs and the nutmeg. Add the chopped fruit if you are using it.
6. Pour into the pastry case and bake in the top half of the oven for 25-30 minutes.
7. Serve immediately, puffed and browned, or turn out upside down on a wire cake rack to cool.
8. This prevents the cheese from shrinking too much and at the same time makes an attractive pattern on the top of the flan.
2. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
3. Remove from the oven and reduce the heat to 190°C, 375°F, mark 5.
4. Cream together the butter, cheese and sugar.
5. Beat in the eggs and the nutmeg. Add the chopped fruit if you are using it.
6. Pour into the pastry case and bake in the top half of the oven for 25-30 minutes.
7. Serve immediately, puffed and browned, or turn out upside down on a wire cake rack to cool.
8. This prevents the cheese from shrinking too much and at the same time makes an attractive pattern on the top of the flan.
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