Apricot flan

1 Tart

Ingredients

Quantity Ingredient
750 grams Apricots; ripe fresh or frozen
1½ decilitre Cream
10 grams Vanilla sugar
4 Eggs
120 grams Sugar
1 pinch Salt
Icing sugar

Directions

(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25⅖ mm, 1 dl = 3½ fl oz) Wash the apricots, cut into halves and remove stones.

Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers.

Mix the eggs, sugar, salt, vanilla sugar and cream together.

Cover the apricots with this mixture.

Bake in a bain-marie for 30-40 minutes at 180 oC.

Dust with icing sugar and serve from the dish.

Note : Serve hot or cold with a little whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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