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apricot flan

 

 

 

 

 

Method

Pastry

Rub the margarine into gluten free plain white flour until it resembles breadcrumbs.

Add the water to form soft dough cover and leave to rest for 30 mins.

Place the dough between two pieces of greaseproof paper and roll it out until it is large enough to line a 23cm flan case.

Filling

Cream margarine and sugar until they are just combined.

Add the egg replacer, one teaspoon at a time, beat well after each addition.

Fold in the ground almonds and flour.

Spread the filling into the pastry case.

Place the apricot halves gently on top of the filling.• Bake for 45 -50 mins or until golden brown.

Brush top of the flan with warm sieved apricot jam.

 

apricot flan

Ingredients

Pastry
4 oz (100g) gluten free plain whiteflour
2 oz (50g) diary free margarine
2 tbsp water

Filling
2 oz (60g) dairy free margarine
1/3 cup of sugar or fruit sugar
4 tsp Egg Replacer
12 oz (350g) ground almonds
1 tbsp corn flour
Tinned apricot halves (drained)
Apricot jam.

 

Pre-heat oven to:GM2, 300F, 150C