Apricot Flan

  • cooking time
    70 m
  • calories per serve
    334 cal
  • serves
1 1/2 cups (225g)
plain flour
1 tbsp
icing sugar
125 g
butter, chopped
egg yolk
2 tbsp
chilled water, approx.
825 g
can apricot halves in syrup, drained
1/2 cup (125ml)
CARNATION Light & Creamy Evaporated Milk
1/2 tsp
1/2 cup (160g)
apricot jam, warmed


  1. preheat oven to 180°c/160°c fan forced. grease and base line a 23cm flan tin.

  2. sift flour and icing sugar into a medium bowl; rub in butter until mixture resembles breadcrumbs. add egg yolk and enough water to mix to firm dough. roll out into prepared tin; refrigerate 10 minutes.

  3. place a sheet of baking paper onto the pastry and scatter raw rice or pasta over the top. bake for 12 minutes. remove paper and rice and bake a further 12-15 minutes until light golden. remove from oven.

  4. whisk together eggs, Evaporated Milk and nutmeg, pour over apricots.

  5. bake 40-45 minutes until set. remove from oven and brush with jam. serve warm or cooled.

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