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Flans aux Fruits

ingredients

Sweet Shortcrust Pastry for a 22 cm (8 1/2 in) flan tin or spring-form tin
3/4 - 1 kg (1 1/2 - 2 lb) ripe fruit
lemon juice
45 g (3 tbsp) icing sugar, sifted
45 ml (3 tbsp) apricot jam

method

1. Line the base and 2.5 cm (1 in) up the sides of the flan tin with the pastry. Prick all over with a fork and chill. Wash and dry the fruit carefully; stone cherries and mirabelle plums but leave whole. Cut other fruits in half and remove the stones. Cut peaches into thick slices and rub them with lemon juice to stop them going brown.

2. Arrange the whole fruits, the fruit halves or slices in circles, cut sides up and each overlapping the preceding one a little; reverse the direction of the fruit for each new circle. Bake in the preheated oven at 190°C (375°F) Gas 5. for 50 - 60 minutes.

3. Meanwhile, heat the apricot jam with 2 tbsp water until slightly thick; strain.

4. Remove the flan from the oven and leave in the tin on a wire rack to cool for 10 minutes. Lift off the outer rim of the tin and slide the flan off the base on to the rack. Dust with icing sugar all over, then brush the whole fruited surface with the warm jam, which will cool into a glossy jelly.

5. Serve when cold with whipped cream on the side.

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