Ingredients
Hint:
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
kochen@bettybossi.ch
Shortcrust pastry
Topping
Custard
Utensils
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.
Topping
Scatter the almonds over the pastry base, arrange the apricots on top so that they overlap.
Custard
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.
| Tip: | Instead of apricots, use sliced apples, pears or plums, or pieces of rhubarb. |
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