Crusty pistachio, almond and apricot flan

A recipe from cooking-ez.com

For 1 flan, you will need:

• 1 200 g puff or flaky pastry (pâte feuilletée)
• 2 800 g paris flan filling
• 3 50 g whole almonds
• 4 50 g dried apricots
• Total weight: 1,100 grams

Times:

Preparation	Cooking	Start to finish
20 min.	1 hour 2 min.	1 hour 25 min.

Step by step recipe

• 1: Roll out the puff pastry, prick all over with a pique-vite (pastry pricker) and line the tart tin or mould (10"or 26 cm here).
  If you are using ready-rolled pastry, you can leave the layer of cooking parchment underneath in the tin.
  Put back in the fridge to wait.
• 2: Prepare 800 g paris flan filling in its "pistachio" version.
• 3: Preheat the oven to 390°F (200°C).
  Spread 50 g whole almonds on a baking sheet and toast (dry roast) in the oven for 15 minutes.
• 4: After this time, take out of the oven and leave to cool...
• 5: ...then chop roughly.
  Set aside.
• 6: Take the pastry case out ot the fridge, line with a sheet of paper and fill this with beans, ceramic baking beads (or similar) for "blind" baking.
  Bake for 15 minutes, low in the oven.
• 7: After this, remove the paper and beans/beads to uncover the bottom of the pastry case.
• 8: Cut 50 g dried apricots into small pieces.
• 9: Spread the chopped apricots and almonds in the pastry case.
• 10: Pour the pistachio mixture over the top.
• 11: Bake, still low in the oven, for about 25 minutes.
  Check that the pastry is nicely browned, but the top of the filling should stay green.
• 12: Serve cold, cut into portions.

Remarks

If you like that sort of thing, you can soak the cut apricots in the alcohol of your choice beforehand.

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