2 cups (225 g) 8 oz flour (All purpose)
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
for the filling
1 X 340 g (12 oz) can apricots
25 g (1 oz) margarine
1 tsp cornflour
2 eggs, separated
2 tbsp (30 ml) brandy
1/3 cup (75 g) 3oz castor sugar
single cream to serve (optional)
25 g (1 oz) margarine
1 tsp cornflour
2 eggs, separated
2 tbsp (30 ml) brandy
1/3 cup (75 g) 3oz castor sugar
single cream to serve (optional)
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water (about 45 ml (3 tbsp)) to make a stiff dough. Press the dough together with your fingertips.
3. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet. Line the pastry with greaseproof paper and fill with baking beans. Bake 'blind' for 10 minutes, then remove the paper and beans. Return to the oven for 5 minutes.
4. Meanwhile make the filling. Puree the apricots with their juice in a blender or food processor. Alternatively, press through a sieve into a bowl.
5. Combine the margarine, cornflour and 150 ml (1/4 pint) water in a small saucepan. Whisking constantly over moderate heat, bring to the simmering point, then simmer gently for 2 - 3 minutes until thick and smooth.
6. Cool slightly, then stir in the egg yolks, brandy and apricot puree.
7. Spoon the mixture into the cooked flan case.
8. In a clean, grease free bowl, whisk the egg whites until fairly stiff.
9. Gradually whisk in the sugar until stiff peaks form.
10. Pile the meringue mixture on top of the apricot filling, covering it completely.
11. Bake for 25 - 35 minutes until the meringue is set and the peaks are tinged with gold.
12. Allow the flan to stand for at least 30 minutes before serving.
13. It tastes best when just warm, with single cream if liked.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water (about 45 ml (3 tbsp)) to make a stiff dough. Press the dough together with your fingertips.
3. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet. Line the pastry with greaseproof paper and fill with baking beans. Bake 'blind' for 10 minutes, then remove the paper and beans. Return to the oven for 5 minutes.
4. Meanwhile make the filling. Puree the apricots with their juice in a blender or food processor. Alternatively, press through a sieve into a bowl.
5. Combine the margarine, cornflour and 150 ml (1/4 pint) water in a small saucepan. Whisking constantly over moderate heat, bring to the simmering point, then simmer gently for 2 - 3 minutes until thick and smooth.
6. Cool slightly, then stir in the egg yolks, brandy and apricot puree.
7. Spoon the mixture into the cooked flan case.
8. In a clean, grease free bowl, whisk the egg whites until fairly stiff.
9. Gradually whisk in the sugar until stiff peaks form.
10. Pile the meringue mixture on top of the apricot filling, covering it completely.
11. Bake for 25 - 35 minutes until the meringue is set and the peaks are tinged with gold.
12. Allow the flan to stand for at least 30 minutes before serving.
13. It tastes best when just warm, with single cream if liked.
serving amount
serves 4 - 6
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