for 8 pieces

Shortcrust pastry

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

Topping

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

Custard

2 dl	full cream
2	egg
2 tbsp	sugar

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.

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