Apricot flan

Total time: 2hr
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 335 Kcal, 6g Protein, 29g Carbohydrates, 21g Fat


  • Shortcrust pastry
  • 200 g white flour
  • 0.5 tsp salt
  • 75 g butter, cut into pieces, cold
  • 1 dl water
  • Topping
  • 750 g apricots, pitted (yields approx. 600 g), cut into quarters
  • 3 tbsp ground almonds
  • Custard
  • 2 dl full cream
  • 2 egg
  • 2 tbsp sugar
  • Utensils
  • One flan tin (approx. 32 cm in diameter), lined with baking paper

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  • Shortcrust pastry

    Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • On a lightly floured surface, roll out the dough into a circle (approx. 35 cm in diameter), place in the prepared tin. Prick the base firmly with a fork, chill for approx. 15 mins.
  • Topping

    Scatter the almonds over the pastry base, arrange the apricots on top so that they overlap.
  • Custard

    Whisk together the cream, eggs and sugar, pour over the apricots.
  • To bake

    Approx. 45 mins. on the bottom shelf of an oven preheated to 220°C. Take the flan out of the oven, allow to cool slightly, remove from the tin and serve lukewarm or cold.
  • Tip:

    Instead of apricots, use sliced apples, pears or plums, or pieces of rhubarb.

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