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Apricot and Golden Raisin Sour Cream Flan

Apricot and Golden Raisin Sour Cream Flan is built on Golden Raisins, Dried Apricots, Sour Cream, Granulated Sugar, and All Purpose Flour. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1 pinch
• 1/2 cup
• 1/4 cup
• 1 1/4 cup
• 1 1/2 cup
• 1 pinch
• 1/2 cup
• 1/4 cup
• Pastry

Method (preview)

1. 1

   In bowl, whisk together flour, sugar and salt.

2. 2

   Using pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces.

3. 3

   Drizzle with cream, tossing with fork until dough clamps together.

4. 4

   Turn out onto floured work surface. Press into smooth ball; flatten into disk. Wrap in plastic wrap and refrigerate until firm (about 30 minutes).

5. 5

   On lightly floured surface, roll out dough to 3 mm thickness.

6. 6

   Fit into 23 cm round fluted tart pan with removable bottom.

7. 7

   Trim edge to 1 cm overhang; fold inside and press to adhere and form smooth edge.

8. 8

   Refrigerate for 30 minutes.

9. 9

   With fork, prick pastry all over.

10. 10

    Line with foil and fill with pie weights or dried beans.

11. 11

    Bake in bottom third of a 400 F (200 C) oven until firm and edge is light golden, about 15 minutes.

12. 12

    Remove weights and foil.

13. 13

    Bake until bottom is golden, about 10 minutes.

14. 14

    Let cool in pan on rack.

15. 15

    Meanwhile, in bowl, pour 1 cup boiling water over raisins and apricots. Let soak until plump, about 15 minutes. Drain.

16. 16

    In separate bowl, whisk together sour cream, egg, sugar, flour, orange rind, vanilla and salt.

17. 17

    Stir in raisins and apricots.

18. 18

    Pour into baked pastry shell.

19. 19

    Cut 2 strips of foil, each 30 cm long.

20. 20

    Press lightly over exposed pastry on rim.

21. 21

    Bake in bottom third of 400 F oven until filling is puffed and light golden (about 25 minutes). Let cool in pan on rack.

22. 22

    In bowl, whip cream. Dollop onto each serving. Sprinkle with almonds.

23. 23

    This traditional Russian flan is best served at room temperature.

24. 24

    Canadian Living 2003

25. 25

    Contributed to the FareShare Gazette by Claudia; 1 January 2006. www.fareshare.net