Apricot Orange Flan Recipe
Ingredients
| Plain flour | 10 Ounce | |
| Oranges | 2 | |
| Butter | 5 Ounce | |
| Cream | 1/2 Pint, soured | |
| Eggs | 2 , separated | |
| Sugar | 2 Tablespoon | |
| 2 x 1 lb 13 oz cans apricot halves | ||
| Arrowroot | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Pistachio nuts, blanched and halved | ||
Directions
Sift the flour into a bowl. Grate the rind from one orange into the flour. Thinly pare the rind from the other orange and cut it into julienne strips. Set aside. Squeeze the juice from both oranges and set aside. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough of the orange juice to knit the dough together - about 3 x 15 ml spoons (3 tablespoons). Chill for 1 hour.
Divide the dough into two and roll out each piece to line a 23.5 cm (9 1/4 inch) French fluted flan tin. Bake blind in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 20 minutes. Remove the paper lining and bake for 10 minutes more. Remove from the oven and allow cooling.
Mix the soured cream with the egg yolks and sugar. Beat the whites until stiff and fold through the soured cream mixture. Divide equally between the pastry cases and spread evenly. Return to the oven and bake for 10 minutes. Leave to cool.
Drain the apricots. Arrange hollow sides up, over the filling. Put the apricot can syrup, the rest of the orange juice and the orange rind strips in a saucepan and bring to the boil. Boil until reduced by half. Dissolve the arrowroot in the water. Pour into the pan and cook, stirring, until clear. Cool. Use to glaze the fruit. Decorate with halved pistachio nuts.
Divide the dough into two and roll out each piece to line a 23.5 cm (9 1/4 inch) French fluted flan tin. Bake blind in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 20 minutes. Remove the paper lining and bake for 10 minutes more. Remove from the oven and allow cooling.
Mix the soured cream with the egg yolks and sugar. Beat the whites until stiff and fold through the soured cream mixture. Divide equally between the pastry cases and spread evenly. Return to the oven and bake for 10 minutes. Leave to cool.
Drain the apricots. Arrange hollow sides up, over the filling. Put the apricot can syrup, the rest of the orange juice and the orange rind strips in a saucepan and bring to the boil. Boil until reduced by half. Dissolve the arrowroot in the water. Pour into the pan and cook, stirring, until clear. Cool. Use to glaze the fruit. Decorate with halved pistachio nuts.
Chef
