175 g (6 oz) shortcrust pastry
2 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbls (25 g) 1 oz flour
300ml (1/2 pint) milk
kirsch or almond flavouring
2 tbsp (25 g) butter
1 level tbsp (15 ml) crushed macaroons
8 oz (225 g) canned apricots, drained
1/4 cup (25 g) 1 oz flaked almonds icing sugar (confectioners sugar)
2 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbls (25 g) 1 oz flour
300ml (1/2 pint) milk
kirsch or almond flavouring
2 tbsp (25 g) butter
1 level tbsp (15 ml) crushed macaroons
8 oz (225 g) canned apricots, drained
1/4 cup (25 g) 1 oz flaked almonds icing sugar (confectioners sugar)
method
1. Roll out the pastry and use to line a 20 cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 10 - 15 minutes until set. Remove the baking beans, return to the oven and bake for a further 15 minutes until firm and golden brown.
2. Whisk the egg yolks and caster sugar until light in colour; whisk in the flour and milk. Pour into a saucepan and bring to the boil stirring continuously. Flavour with kirsch or almond flavouring. Stir in the butter and macaroons.
3. Place a layer of the egg yolk mixture in the flan case, cover with apricots, then top with another layer of mixture.
4. Sprinkle with flaked almonds, then cover thickly with icing sugar and brown under a hot grill/broiler.
2. Whisk the egg yolks and caster sugar until light in colour; whisk in the flour and milk. Pour into a saucepan and bring to the boil stirring continuously. Flavour with kirsch or almond flavouring. Stir in the butter and macaroons.
3. Place a layer of the egg yolk mixture in the flan case, cover with apricots, then top with another layer of mixture.
4. Sprinkle with flaked almonds, then cover thickly with icing sugar and brown under a hot grill/broiler.
serving amount
serves 4
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