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Photo of Apricot frangipane flan by WW

Apricot frangipane flan

Total Time
50 min
20 min
30 min
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!


Filo pastry

4 sheet(s), halved crossways

Reduced fat oil spread

40 g

Caster sugar

cup(s), (75g)

Egg yolk

2 medium

Natural essence

½ tsp, orange blossom water

Almond meal

¾ cup(s), (90g)

White self-raising flour

cup(s), (50g)

Apricot, canned in natural juice, drained

14 piece(s)

Icing sugar

1 tsp

Oil spray

5 x 3 second spray(s)


  1. 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.
  2. 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. 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.