Apricot flan

Apricot flan

Total: 2 hr | Active: 30 Min.
Nutritional value / piece: 335 kcal
, Fat: 21 g
, Carbohydrate: 29 g
, Protein: 6 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shortcrust pastry

200 g white flour
½ tsp salt
75 g butter, cut into pieces, cold
1 dl water


3 tbsp ground almonds
750 g apricots, pitted (yields approx. 600 g), cut into quarters


2 dl full cream
2 eggs
2 tbsp sugar
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One flan tin (approx. 32 cm in diameter), lined with baking paper

How it's done

Shortcrust pastry

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

On a lightly floured surface, roll out the dough into a circle (approx. 35 cm in diameter), place in the prepared tin. Prick the base firmly with a fork, chill for approx. 15 mins.


Scatter the almonds over the pastry base, arrange the apricots on top so that they overlap.


Whisk together the cream, eggs and sugar, pour over the apricots.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 220°C. Take the flan out of the oven, allow to cool slightly, remove from the tin and serve lukewarm or cold.

Good to know
Tip: Instead of apricots, use sliced apples, pears or plums, or pieces of rhubarb.

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