Apricot and Golden Raisin Sour Cream Flan

Author: Canadian Living

Encased in buttery flaky pastry and similar to cheesecake in texture, with the addition of raisins and apricots, this traditional Russian flan is best served at room temperature.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 1/2 cup golden raisins
  • 1/3 cup chopped dried apricot
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 1/2 cup whipping cream
  • 1/4 cup sliced almonds toasted
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter cubed
  • 1/4 cup whipping cream

Method

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 salt; 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 69 mg
  • Protein 4 g
  • Calories 257.0
  • Total fat 15 g
  • Cholesterol 56 mg
  • Saturated fat 8 g
  • Total carbohydrate 29 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apricot and Golden Raisin Sour Cream Flan

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