Apricot flan

Name: Apricot flan
Yield: 1 serving
Cuisine: Bake
Ingredients: 410.00 g apricots tinned halves, drained; 2.00 eggs just the yolks; 250.00 ml sour cream; 15.00 ml castor sugar; cinnamon ground

1 serving

Rate this recipe

Fruit

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

FILLING

410.00 g	apricots — tinned halves, drained
2.00	eggs — just the yolks
250.00 ml	sour cream
15.00 ml	castor sugar
	cinnamon — ground

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Following the step-by-step instructions for rich shortcrust pastry, prepare the pastry and line a 20 cm flan tin. Arrange the apricot halves in the prepared pastry shell, rounded sides facing up. Beat the egg yolks, sour cream and castor sugar together. Pour half this mixture over the apricot halves and bake for 12 minutes. Pour the remaining sour cream mixture on top, sprinkle with a little cinnamon and bake for another 15 minutes or until the egg mixture has set. Cool before removing the ring.
Makes a medium tart.