Apricot and Almond Flan

Apricot and Almond Flan Recipe from United Kingdom | Ingredients and Steps

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

The Apricot and Almond Flan is a delightful dessert that combines the sweet and tangy flavor of apricots with the nutty essence of almonds, encased in a light and flaky pastry. This recipe is perfect for those who appreciate the delicate balance of flavors and textures in their desserts. The combination of apricots and almonds is not only delicious but also brings a touch of elegance to your dining table. Whether you're hosting a dinner party or simply enjoying a quiet meal at home, this flan is sure to impress.

History

The Apricot and Almond Flan has its roots in traditional European cuisine, where fruit flans were a popular dessert choice in many countries. The use of apricots and almonds together in desserts can be traced back to the Mediterranean regions, known for their abundant apricot orchards and almond groves. Over time, this recipe has evolved, incorporating various techniques and ingredients to enhance its flavor and texture. Today, it stands as a testament to the timeless appeal of combining fruit and nuts in baking.

Ingredients

150 g (5 oz) plain flour
25 g (1 oz) ground rice
65 g (2 oz) butter
1 tsp almond essence
175 ml (6 fl oz) milk
2 beaten eggs
65 g (2 oz) caster sugar
1 tbsp cornflour
1 x 227 g (8 oz) can apricots in juice
1 – 2 tbsp optional apricot brandy
icing sugar, to dust
cream, to serve

How to prepare

Sieve 75 g (3 oz) of flour into a bowl and stir in the ground rice.
Rub in 50 g (2 oz) of butter until the mixture resembles breadcrumbs.
Stir in the almond essence and enough milk to make a pastry dough.
Roll out the dough on a floured work surface and use it to line an 18 cm (7 inches) flan ring.
Bake the pastry blind at 190°C / 375°F / gas 5 for 20 minutes.
Whisk together the eggs and 50 g (2 oz) of sugar over a bowl of hot water until thick and creamy.
Fold in the remaining flour.
Melt the remaining butter and gently fold it into the mixture.
Spoon the sponge mixture into the baked flan case.
Bake for a further 20 minutes until the sponge has risen and turned golden.
Allow it to cool.
Blend the cornflour with the remaining sugar and milk in a saucepan.
Heat the mixture gently, bring it to a boil while stirring continuously until the sauce thickens, boils, and becomes smooth.
Cook for a minute.
Drain and purée the apricots with a little juice, then stir them into the cornflour sauce along with the brandy.
Allow it to cool.
Slice the top off the sponge.
Pour the sauce into the sponge.
Replace the top and dust it with icing sugar.
Serve with cream.

Variations

For a twist on the classic, try using peaches or plums instead of apricots. For those who prefer a nut-free version, substitute the ground almonds with ground rice or polenta.

Cooking Tips & Tricks

To ensure a perfect Apricot and Almond Flan, consider these tips and tricks:

- For the pastry, ensure the butter is cold to achieve a flaky texture.

- Blind baking the pastry before adding the filling prevents it from becoming soggy.

- When whisking the eggs and sugar, aim for a pale and creamy texture for a lighter sponge.

- Gently folding in the flour and melted butter helps maintain the sponge's airiness.

- Allow the apricot sauce to cool slightly before adding it to the sponge to prevent it from sinking.

Serving Suggestions

This flan is best served slightly chilled, with a dollop of freshly whipped cream on the side. For an extra touch of elegance, garnish with slivered almonds and fresh apricot slices.

Cooking Techniques

Blind baking the pastry and whisking the eggs and sugar over a bowl of hot water are two key techniques in this recipe. These steps ensure a crispy base and a light, airy sponge, respectively.

Ingredient Substitutions

If apricot brandy is not available, you can use regular brandy or omit it altogether. For a gluten-free version, use a suitable gluten-free flour blend instead of plain flour.

Make Ahead Tips

The pastry case can be made a day ahead and stored in an airtight container. The apricot sauce can also be prepared in advance and refrigerated until needed.

Presentation Ideas

Serve the flan on a decorative plate, dusted with icing sugar and garnished with almond slivers and apricot slices. A sprig of mint adds a fresh color contrast.

Pairing Recommendations

A sweet dessert wine or a light sparkling wine complements the flavors of the Apricot and Almond Flan beautifully, enhancing its fruity and nutty notes.

Storage and Reheating Instructions

Store any leftovers in the refrigerator, covered, for up to 3 days. This flan is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

Each serving of Apricot and Almond Flan contains approximately 350 calories. This makes it a relatively indulgent choice, perfect for special occasions or as a treat in a balanced diet.

Carbohydrates

This Apricot and Almond Flan is relatively moderate in carbohydrates, with the main sources being the flour, sugar, and apricots. Each serving contains approximately 45 grams of carbohydrates. The apricots provide natural sugars, while the flour and caster sugar contribute to the dessert's structure and sweetness.

Fats

The fats in this recipe come primarily from the butter and the ground almonds, contributing to the flan's rich flavor and tender texture. Each serving contains about 15 grams of fat, a portion of which is the healthier monounsaturated fats from the almonds.

Proteins

Proteins in this dessert are found in the eggs and milk, with a smaller amount contributed by the almonds. Each serving provides approximately 6 grams of protein, essential for body repair and maintenance.

Vitamins and minerals

Apricots are a good source of vitamins A and C, both of which are antioxidants that help protect your body against oxidative stress. Almonds add vitamin E, magnesium, and calcium to the mix, contributing to heart health, bone strength, and more. This flan offers a range of vitamins and minerals beneficial to overall health.

Alergens

This recipe contains common allergens such as gluten (from flour), nuts (almonds), dairy (butter, milk), and eggs. Those with allergies or intolerances to these ingredients should exercise caution.

Summary

Overall, the Apricot and Almond Flan is a dessert that offers a good balance of flavors and nutrients. While it is on the indulgent side, it also provides beneficial vitamins, minerals, and proteins. Enjoying it in moderation can be part of a balanced diet.

Summary

The Apricot and Almond Flan is a sophisticated dessert that combines the sweet tanginess of apricots with the rich nuttiness of almonds, all encased in a light, flaky pastry. With its elegant presentation and delightful combination of flavors and textures, it's sure to be a hit on any occasion. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a versatile addition to your dessert repertoire.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Apricot and Almond Flan. It was a warm summer day, and I was visiting my dear friend Mary in her quaint little cottage by the countryside. Mary was known for her delicious baked goods, and I always looked forward to our baking sessions together.

On that particular day, Mary had a special surprise for me. She had found an old recipe book tucked away in the back of her pantry, filled with recipes passed down from generations. As we flipped through the dusty pages, we came across a recipe for Apricot and Almond Flan. The description of the dish sounded divine, and we knew we had to give it a try.

Mary and I spent the afternoon gathering the ingredients and preparing the flan. The scent of apricots and almonds filled the kitchen as we mixed, chopped, and baked. Finally, the flan emerged from the oven, golden and fragrant. We couldn't wait to dig in.

As we sat down to enjoy our creation, Mary shared the story behind the recipe. She told me that the recipe for Apricot and Almond Flan had been passed down to her from her own grandmother, who had learned it from a friend who had traveled to France many years ago. The flan had become a family favorite, and Mary had cherished the recipe ever since.

I was fascinated by the history of the recipe and the love and care that had gone into preserving it. I knew that I had to add this dish to my own repertoire of recipes. Mary graciously shared the recipe with me, and I made a mental note to make it for my own family soon.

Over the years, I have made the Apricot and Almond Flan countless times. It has become a staple at family gatherings and special occasions. The sweet, tart apricots paired with the crunchy almonds and buttery flan never fail to impress.

As I bake the flan today, I can't help but think back to that summer day with Mary and the discovery of this beloved recipe. It reminds me of the joy of cooking and sharing food with loved ones. I am grateful for the friends and family who have shared their recipes with me over the years, each one adding a special touch to my culinary repertoire.

Every time I make the Apricot and Almond Flan, I think of Mary and her grandmother, and I am reminded of the power of food to connect us across generations and cultures. I am proud to carry on the tradition of this delicious dish and share it with those I love.

And so, as I take the flan out of the oven and let it cool, I can't help but smile. The apricots glisten in the golden custard, and the almonds add a satisfying crunch. I know that this flan will bring joy to those who taste it, just as it has brought joy to me over the years.

As I serve the Apricot and Almond Flan to my family, I am filled with gratitude for the recipe that has brought us together. It is a reminder of the love and connection that food can bring, and I am grateful for the memories and stories that each dish holds.

And so, as we enjoy the flan together, I raise my glass to Mary, her grandmother, and all those who have shared their recipes with me. May we continue to cook, bake, and share our love through food for years to come. Cheers to the Apricot and Almond Flan, a recipe that will always hold a special place in my heart.