Prune, Apricot and Nut Flan Recipe
This
sumptuous sweet tart has a nutty shortcake pastry for its base.
Recipe : Prune, Apricot and Nut Flan
Ingredients :
120g / 4 oz dried
apricots
120g / 4 oz dried prunes
280ml / 1/2 pint red wine, or dry cider
120g / 4 oz unsalted butter
60g / 2 oz soft brown sugar
120g / 4 oz plain flour
60g / 2 oz ground hazelnuts
45ml / 3 tbsp finely chopped walnuts
30ml / 2 tbsp clear honey, warmed
Method :
Put the apricots and prunes into a large bowl. Warm
the wine or cider, and pour it over the dried fruit. Leave to stand
for 4 hours minimum. Put the batter and sugar into a large bowl and
cream it together until it becomes light and fluffy. Gradually stir
in the flour and ground hazelnuts. Knead the dough lightly until it
is smooth, working in the chopped walnuts as you go. Press the
shortcake dough evenly over the base of a 22.5cm / 9-inch fluted
loose-bottomed flan tin. Prick the surface of a dough with a fork
and bake in a preheated oven, 190C / 375F / Gas Mark 5, for 15
minutes.
Remove the
prunes and apricots from the soaking liquid and drain them
thoroughly on absorbent paper. Remove the shortcake from the oven
and arrange the fruit over the hot shortcake. Cover the tart with
aluminium foil and return to the oven for a further 10 minutes.
Remove the shortcake carefully from its tin and arrange on a serving
plate. While the shortcake is still hot, brush the fruit with the
warmed honey to glaze.
Watchpoint - If the
shortcake mixture is too soft to handle, chill it in a refrigerator
for 30 minutes.
Freezing - This dessert
freezes well for up to 2 months, but should be glazed just before
serving.
Serves 6-8
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