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Flan Amandine aux Abricots Recipe

   
 

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     Flan Amandine aux Abricots

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   20 minutes

Ingredients
200 g flour - see below for gluten-free suggestion
80 g sugar
100 g butter a bit softened NOT MELTED (cut into small cubes)
1 egg -1 egg yolk
1 pinch of salt
1 tsp kirsch (maybe vanilla as a substitute)
10 to 15 g butter for the mold
Filling-
 
600 g RIPE apricots
150 g sugar
1 tsp kirsch (or vanilla)
3 eggs
150 g crčme fraîche (sour cream)
100 g almond powder
For gluten-free- make individual servings with apricots and the flan without the pâte!

Instructions
PÂTE- First you make the ‘pâte’ with the top 6 ingredients. Sift the flour into a fountain. Put the salt, egg, egg yolk, and the butter (cut into small cubes), kirsch in the center. Quickly work this together with your fingertips. As soon as it is smooth, make it into a ball. If you need gluten-free, make individual servings without the pâte!
Butter your mold and then put the pâte into it. Press it down flat into place into the bottom and up the sides. Prick the bottom with a fork to keep it from rising during cooking.
Cut apricots in half and remove the pits. Place the apricot halves rounded side up on top of the pâte. Squeeze them in a bit because they will shrink a bit when cooking. Sprinkle lightly with some of the sugar. Heat the oven to 350°F (175/180C)
Filling- Break the eggs, add kirsch, crčme fraîche, almond powder, and the rest of the sugar. Beat vigorously until the batter is very smooth. Pour the batter over the apricots. Place in middle of oven and bake 45 minutes.
Serving Suggestions
Serve warm or cold


Originally Submitted
8/31/2019





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