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Recipes - Tarte Bourdalaise

Tarte Bourdalaise

French Apricot Flan
1 Quantity of Pate Sucree Pastry
125g/5oz Sugar
300ml/10floz Water
300g/llb Apricots Halved
300ml/lOflozMilk
1 Egg
1 tbsp Cornflour
1 tbsp Ground Almonds
1 tbsp Sugar

1. Make up and bake pate sucree as per the recipe.
2. In a saucepan dissolve the sugar in the water, add the apricots and poach them for about 10 minutes.
3. In a separate saucepan warm the milk.
4. Meanwhile mix together the egg, corn flour, ground almonds and sugar.
5. Stir some of the milk into the egg mix then return it all to the saucepan. Bring to the boil stirring all the time.
6. Pour mixture into cold pastry shells
7. Remove apricots from syrup and boil liquid for 20 minutes to thicken.
8. Place apricots on top of flan and spoon over the thickened syrup.


Creation date : 04/02/2008 @ 23:03
Last update : 07/02/2008 @ 18:43
Category : Recipes
Page read 6020 times


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