Recipe Book

Directions

1. Sift flour and usgar into a large bowl then rub in butter.
2. Add egg yolk and enough lemon juice to mix to a firm dough.
3. Press ingredients together into a smooth ball, cover and refridgerate for 30 minutes.
4. Roll pastry on lightly floured surface or between pieces of baking paper large enough to line a 23cm flan tin.
5. Ease pastry gently into side of tin with fingers. Roll rolling pin over the top of the tin to cut off excess pastry.
6. Refridgerate for a further 20 minutes.
7. Blind bake on 190 degrees for 7 minutes, remove paper and rice and bake for another 7 minutes or until golden.
8. To make the creme, combine 1/4 cup of the milk, egg, egg yolks, flour, cornflour and sugar in a processor until combined.
9. Place remaining milk in a saucepan and bring to the boil.
10. Pour hot milk gradually into the processor while motor is operating and process until smooth.
11. Return mixture to saucepan and stir constantly over heat until mixture boils and thickens.
12. Remove from heat and stir in essence then cool to room temperature.
13. Spread crème patissiere into pastry case.
14. Drain apricots, slice thin and reserve syrup. Arrange fruit decoratively over crème.
15. Blend arrowroot with 2 tbsp of the reserved syrup in a saucepan, then stir in remaining syrup.
16. Stir constantly over heat until mixture boils and thickens.
17. Brush glaze over fruit then refridgerate flan for several hours before serving.