175 g (6 oz) shortcrust pastry
425 g (15 oz) can apricot halves, drained
1/3 cup (3 fl oz) 90 ml apricot jam
1/2 stick (2 oz) 50 g butter or block margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
2 eggs, beaten
angelica
1 tbsp (15 ml) sherry
425 g (15 oz) can apricot halves, drained
1/3 cup (3 fl oz) 90 ml apricot jam
1/2 stick (2 oz) 50 g butter or block margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
2 eggs, beaten
angelica
1 tbsp (15 ml) sherry
method
1. Roll out the pastry thinly and use to line six 11.5cm (4 1/2-inch) individual, French fluted flan tins.
2. Reserve six apricots, chop the remainder and combine with 60 ml (4 level tbsp) of the jam. Spread over the pastry bases.
3. Cream the fat and sugar together until pale and fluffy. Add the beaten eggs, beating continuously. Lightly stir in the sifted flour and divide the mixture between the pastry bases.
4. Top each with a whole apricot and a large angelica leaf. (Angelica cut into 2 cm diamonds to resemble leaves.) Bake in the oven at 200°C (400°F) mark 6 for about 40 minutes.
5. Meanwhile to make the apricot glaze, in a small pan heat together the remaining 30 ml (2 level tbsp) sieved apricot jam, 15 ml (1 tbsp) water and the sherry. Simmer to give a glaze consistency.
6. Brush the flans with apricot glaze and serve warm with clotted cream.
2. Reserve six apricots, chop the remainder and combine with 60 ml (4 level tbsp) of the jam. Spread over the pastry bases.
3. Cream the fat and sugar together until pale and fluffy. Add the beaten eggs, beating continuously. Lightly stir in the sifted flour and divide the mixture between the pastry bases.
4. Top each with a whole apricot and a large angelica leaf. (Angelica cut into 2 cm diamonds to resemble leaves.) Bake in the oven at 200°C (400°F) mark 6 for about 40 minutes.
5. Meanwhile to make the apricot glaze, in a small pan heat together the remaining 30 ml (2 level tbsp) sieved apricot jam, 15 ml (1 tbsp) water and the sherry. Simmer to give a glaze consistency.
6. Brush the flans with apricot glaze and serve warm with clotted cream.
serving amount
makes 6 flans
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