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Apricot flan

Recipe from: 8/2/1990 12:00:00 AM
Ingredients 7
Servings 1


  • 1
    quantity rich shortcrust pastry
  • 410
    apricot halves, drained
  • 2
    egg yolks
  • 250
    sour cream
  • 15
    castor sugar
  • ground cinnamon


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.

Read more on: bake  |  fruit


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