Crusty pistachio, almond and apricot flan

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.

Prepare 800 g paris flan filling in its "pistachio" version.

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.

After this time, take out of the oven and leave to cool...

...then chop roughly.

Set aside.

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.

After this, remove the paper and beans/beads to uncover the bottom of the pastry case.

Cut 50 g dried apricots into small pieces.

Spread the chopped apricots and almonds in the pastry case.

Pour the pistachio mixture over the top.

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.

Serve cold, cut into portions.