Apricot Mincemeat Flan Recipe
Ingredients
| Plain flour | 6 Ounce (For the pastry:) | |
| Salt | 1 Pinch (For the pastry:) | |
| Caster sugar | 2 Teaspoon (For the pastry:) | |
| 4 oz butter or block margarine | ||
| Egg yolk | 1 (For the pastry:) | |
| Water | 1 Tablespoon (For the pastry:) | |
| 2 oz dried apricots, soaked overnight, drained and chopped | ||
| 1 x 14 1/2 oz jar mincemeat | ||
| Ground almonds | 4 Ounce (For the filling:) | |
| Caster sugar | 3 Ounce (For the filling:) | |
| Egg whites | 2 (For the filling:) | |
| Few drops of almond essence | ||
| Icing sugar | ||
| Glace cherries | ||
| Candied angelica | ||
Directions
Sift the flour and salt into a bowl. Stir in the sugar, then rub in the fat until the mixture resembles breadcrumbs. Bind to a dough with the egg yolk and water. Roll out and use to line a 23 cm (9 inch) fluted flan tin. Prick and chill for 20 minutes, then bake blind in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for about 20 minutes. Cool in the tin.
Mix together the apricots and mincemeat and spoon into the flan case. Sift together the ground almonds and caster sugar. Whisk the egg whites until stiff, then fold in the almond mixture with the essence. Using a large star vegetable nozzle, pipe the mixture onto the mincemeat mixture, leaving a star shape uncovered in the centre. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 to 40 minutes. Dust with icing sugar and decorate with glace cherries and angelica while hot. Serve slightly warm or cold. Serves 6 to 8
Mix together the apricots and mincemeat and spoon into the flan case. Sift together the ground almonds and caster sugar. Whisk the egg whites until stiff, then fold in the almond mixture with the essence. Using a large star vegetable nozzle, pipe the mixture onto the mincemeat mixture, leaving a star shape uncovered in the centre. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 to 40 minutes. Dust with icing sugar and decorate with glace cherries and angelica while hot. Serve slightly warm or cold. Serves 6 to 8
Chef
