Cooking-ez.com

956 easy and fully explained recipes, with 20,595 photos and 77 videos

Crusty pistachio, almond and apricot flan

Crusty pistachio, almond and apricot flan

The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.

10,7404.4/5

Grade this recipe :

Last modified on: January 18th 2017

For 1 flan, you will need:

Change for: 1 flan 2 flans 3 flans

How long does it take?

PreparationCookingStart to finish
25 min.1 hour 12 min.1 hour 37 min.
Preservation: 1 or 2 days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Crusty pistachio, almond and apricot flan : Photo of step #1Roll 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.
5 min.
2 Crusty pistachio, almond and apricot flan : Photo of step #2Pour 500 ml milk into a saucepan on medium heat and bring to the boil.

Take off the heat.
10 min.
3 Crusty pistachio, almond and apricot flan : Photo of step #3Mix 4 eggs, 120 g caster sugar and 10 g Vanilla sugar in a bowl. 2 min.
4 Crusty pistachio, almond and apricot flan : Photo of step #4Add 60 g cornflour, mix again. 2 min.
5 Crusty pistachio, almond and apricot flan : Photo of step #5Pour the hot milk into this mixture, stirring gently.
6 Crusty pistachio, almond and apricot flan : Photo of step #6It is normal for a little froth to form on the surface. 1 min.
7 Crusty pistachio, almond and apricot flan : Photo of step #7Pour the mixture back into the pan (after washing) through a fine strainer. 1 min.
8 Crusty pistachio, almond and apricot flan : Photo of step #8Put back on low heat, add 50 g Pistachio powder or paste and leave to thicken, stirring gently, like for real custard (crème anglaise).

Take off the heat, cover and stand in cold water to cool (in the sink, for example).
7 min.
9 Crusty pistachio, almond and apricot flan : Photo of step #9Preheat 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.
1 min.
10 Crusty pistachio, almond and apricot flan : Photo of step #10After this time, take out of the oven and leave to cool... 15 min.
11 Crusty pistachio, almond and apricot flan : Photo of step #11...then chop roughly.

Set aside.
2 min.
12 Crusty pistachio, almond and apricot flan : Photo of step #12Take 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.
15 min.
13 Crusty pistachio, almond and apricot flan : Photo of step #13After this, remove the paper and beans/beads to uncover the bottom of the pastry case. 2 min.
14 Crusty pistachio, almond and apricot flan : Photo of step #14Cut 50 g dried apricots into small pieces. 5 min.
15 Crusty pistachio, almond and apricot flan : Photo of step #15Spread the chopped apricots and almonds in the pastry case. 2 min.
16 Crusty pistachio, almond and apricot flan : Photo of step #16Pour the pistachio mixture over the top. 2 min.
17 Crusty pistachio, almond and apricot flan : Photo of step #17Bake, 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.
25 min.
18 Crusty pistachio, almond and apricot flan : Photo of step #18Serve 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
291585 gr293 gr156 gr
146 %33 %28 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
2287 gr23 gr12 gr
11 %3 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 flan : 3.89 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Profiteroles, Potato gratin, Bonnevaux apple tart, Dublin fruit scones, ... [All]
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Rustic chicken and mushroom pie, Comtoise tart for Seàn, Tomato feuilleté with pesto, Pecan fruit rolls , ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Pistachio custard tart, Apple crisps, Real custard sauce (crème anglaise), Lime (or lemon) curd, ... [All]
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Mushroom velouté, Boeuf (beef) bourguignon, Apple confectioner's custard, Chocolate eclairs, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Epiphany galette
Epiphany galette
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page