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Apricot flan (valais)

Yield: 1 Tart

Ingredients:

• 750 g Apricots; ripe - fresh or frozen
• 1 1/2 dl Cream
• 10 g Vanilla sugar
• 4 Eggs
• 120 g Sugar
• 1 pn Salt Icing sugar (Units: 1000 g = 36 oz.
• 1 oz = 28 g
• 1 in = 25.4 mm
• 1 dl = 3.5 fl oz)

Instructions:

Wash the apricots cut into halves and remove stones. Arrange the apricot halves skin uppermost in a gratin dish in 2 layers sprinkling some sugar between the layers. Mix the eggs sugar salt vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland Pro Gastronomia 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

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