Imagine a dessert that transports you straight to the charming countryside of France with just one bite - a golden, custardy masterpiece that combines the sweet tang of ripe apricots with the rich, nutty essence of almonds. The Apricot Almond Flan Flaugnarde is not just a dessert; it's a culinary journey that promises to elevate your home baking from ordinary to extraordinary. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe will unlock the secrets of traditional French patisserie and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 500g apricots (halved and pitted)
- 100g sugar
- 100g all-purpose flour
- 3 eggs
- 300ml milk
- 50g ground almonds
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Butter a 24cm round baking dish or cast-iron skillet thoroughly to prevent sticking.
- Wash and halve the apricots, removing the pits. Pat them dry with paper towels and set aside.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes light and slightly frothy.
- Gradually sift the flour into the egg mixture, whisking continuously to avoid lumps. Ensure a smooth, consistent batter.
- Add the ground almonds and vanilla extract to the batter, stirring gently to incorporate evenly.
- Slowly pour in the milk while continuing to whisk, creating a smooth, custard-like batter.
- Arrange the apricot halves in a decorative pattern at the bottom of the prepared baking dish, cut-side up.
- Carefully pour the batter over the apricots, ensuring they are evenly covered but still partially visible.
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let cool for 10-15 minutes. The flan will slightly deflate as it cools.
- Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by a scoop of vanilla ice cream.
Tips
- Choose ripe, fragrant apricots for the most intense flavor. If fresh apricots aren't in season, high-quality canned apricots can be a good substitute.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- When whisking the eggs and sugar, aim for a light, slightly frothy texture - this helps create the signature airy texture of a classic flaugnarde.
- Sift the flour to prevent lumps and create a silky-smooth custard base.
- Don't overmix the batter - gentle folding will help maintain the delicate texture.
- For a beautiful presentation, arrange the apricots in a decorative circular pattern before pouring the batter.
- Use a cast-iron skillet or ceramic baking dish for even heat distribution and a rustic presentation.
- Let the flaugnarde rest for 10-15 minutes after baking to allow it to set and develop its full flavor profile.
Nutrition Facts
Calories: 277kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 93mg
