200 g (7 oz) shortcrust or flan pastry
425 g (15 oz) can apricots
2 eggs, separated
2 tbsp (1 oz) 25 g butter, melted
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
425 g (15 oz) can apricots
2 eggs, separated
2 tbsp (1 oz) 25 g butter, melted
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
method
1. Roll out the pastry and use it to line a 20.5 cm (8-in) flan case; trim the edges and crimp.
2. Bake blind in the oven at 220°C (425°F) mark 7 for 15 minutes
3. Drain the apricots and sieve them.
4. Stir the egg yolks and melted butter into the pulp and pour it into the cooked flan case.
5. Reduce the oven temperature to 180°C (350°F) mark4 and cook the flan for 15 minutes, or until the filling is lightly set.
6. Whisk the egg whites stiffly, whisk in half the sugar and fold in the rest of the sugar. Pile on top of the apricot filling.
7. Put the apricot amber back in the oven and cook for about 10 minutes, or until lightly browned.
2. Bake blind in the oven at 220°C (425°F) mark 7 for 15 minutes
3. Drain the apricots and sieve them.
4. Stir the egg yolks and melted butter into the pulp and pour it into the cooked flan case.
5. Reduce the oven temperature to 180°C (350°F) mark4 and cook the flan for 15 minutes, or until the filling is lightly set.
6. Whisk the egg whites stiffly, whisk in half the sugar and fold in the rest of the sugar. Pile on top of the apricot filling.
7. Put the apricot amber back in the oven and cook for about 10 minutes, or until lightly browned.
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