Apricot frangipane flan
Frangipane is a classic French-style pastry filling that is quick and easy to make. Team it with canned fruit and ready-made filo and dessert is done!
4 sheet(s), halved crossways
Reduced fat oil spread
⅓ cup(s), (75g)
½ tsp, orange blossom water
¾ cup(s), (90g)
White self-raising flour
⅓ cup(s), (50g)
Apricot, canned in natural juice, drained
5 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm round pie dish with oil. Lightly spray 1 piece of filo with oil. Top with another sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat with remaining filo to form a star shape. Press filo stack into prepared dish.
- Using electric beaters, beat spread, caster sugar and yolks until light and fluffy. Stir in flower water, almond meal and flour. Spread almond mixture over base of pastry case. Trim any overhanging filo.
- 3. Top with apricot halves, cut-side up. Bake for 30–35 minutes or until pastry and filling is golden and cooked. Serve warm or cold dusted with icing sugar.
SERVING SUGGETION: No-fat, artificially sweetened vanilla yoghurt.Popular in Middle Eastern desserts, orange flower water is an aromatic flavouring extracted from orange blossoms. If unavailable you can use almond or vanilla essence.