Apricot and Golden Raisin Sour Cream Flan

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle with cream, tossing with fork until dough clumps together. Turn out onto floured work surface. Press into smooth ball; flatten into disc. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.

On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) round fluted tart pan with removable bottom. Trim edge to 1/2-inch (1 cm) overhang; fold inside and press to adhere and form smooth edge. Refrigerate for 30 minutes.

With fork, prick pastry all over. Line with foil and fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until firm and edge is light golden, about 15 minutes. Remove weights and foil. Bake until bottom is golden, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store, uncovered, for up to 1 day.)

Meanwhile, in bowl, pour 1 cup (250 mL) boiling water over raisins and apricots; let soak until plump, about 15 minutes. Drain.

In separate bowl, whisk together sour cream, egg, sugar, flour, orange rind, vanilla and sa< stir in raisins and apricots. Pour into baked pastry shell. Cut 2 strips of foil, each 12 inches (30 cm) long; press lightly over exposed pastry on rim.

Bake in bottom third of 400°F (200°C) oven until filling is puffed and light golden, about 25 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 1 day; bring to room temperature to serve.)

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

Source : Canadian Living Magazine: May 2003