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Flan Amande et d'abricot (Almond and Apricot Flan)
Flan Amande et d'abricot (Almond and Apricot Flan) is a traditional French recipe for a classic cordon bleu dessert of apricots and almonds in an arrowroot jelly base baked in a rich almond shortcrust pastry base. The full recipe is presented here and I hope you enjoy this classic French version of: Almond and Apricot Flan (Flan Amande et d'abricot).
prep time
30 minutes
cook time
40 minutes
Total Time:
70 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesFrench Recipes
This is a classic recipe from the French Cordon Bleu (blue ribband) school of cookery. This flan makes an elegant dessert that can be prepared well ahead of time.
Ingredients:
For the Filling:
300ml water
3 tbsp granulated sugar
500g fresh apricots
2 tbsp apricot jam (warmed and passed through a fine-meshed sieve)
1 tsp arrowroot, mixed to a slurry with 1 tbsp water
200ml double cream
1 tbsp caster sugar
2 tbsp kirsch
16 blanched almonds, split in half
For the Almond Pastry:
30g margarine
30g butter
180g plain flour
45g ground almonds
45g caster sugar
1 egg yolk
1 or 2 tbsp cold water, to bind
Method:
Combine the water and granulated sugar in a pan. Heat gently until the sugar has dissolved.
Halve and stone the apricots, then place in the pan with the syrup. Poach gently (heat at just below simmering) for about 15 minutes, or until the fruit are tender.
In the meantime, prepare the pastry. Rub the butter and margarine into the flour until the mixture resembles fine crumbs. Add the ground almonds and the sugar then stir in the egg.
Finally, work in just enough of the water to bring the ingredients together as a dough. Work the dough lightly, until smooth, then form into a ball, cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for 10 minutes.
After this time, roll the dough out on a lightly-floured work surface. Use to fill a 20cm diameter flan ring and trim off any excess neatly. Cover with baking parchment and fill with baking beans then transfer to an oven pre-heated to 180°C and bake bling for about 12 minutes, or until cooked through. Remove the baking beans and baking parchment, return to the oven and cook for 4 minutes more, or until the pastry in the base of the pan is dry (The pastry should not be allowed to colour).
Remove the apricots from the syrup with a slotted spoon and set aside. Bring the syrup to a boil and cook until thick and syrupy, then add the jam and stir until melted. Strain the glaze, then stir in the arrowroot slurry (this will thicken the glaze). Set aside to cool before use.
When the flan case is cold, whip the cream until it holds its shape, then work in the sugar. Beat until stiff and finally fold in the kirsch. Use this cream to fill the flan then arrange the apricots and split almonds attractively on top.
Brush over the glaze, chill in the refrigerator for 30 minutes and serve (this flan can be refrigerated for up to 6 hours).
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