Apricot Flognarde Recipe

Name: Apricot Flognarde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour; salt; 2 tablespoons sugar; 9/16 cup butter cut into pieces; 5 5/8 tablespoons water; 6 1/16 cups apricots with pits removed and chopped; 5 eggs; 7/8 cup whipping cream; 1/2 cup milk; 2 tablespoons sugar; 2 tablespoons almonds ground

Servings: persons

2 1/4 cups flour
salt
2 tablespoons sugar
9/16 cup butter cut into pieces
5 5/8 tablespoons water
6 1/16 cups apricots with pits removed and chopped
5 eggs
7/8 cup whipping cream
1/2 cup milk
2 tablespoons sugar
2 tablespoons almonds ground

1
Preheat the oven to 180 degrees Celsius.
2
Make the crust by mixing the flour, salt, and sugar together. Cut in the butter and add the water. Divide the dough into two equal pieces. (Only one piece will be used for this recipe. The other may be frozen or refrigerated for later use.)
3
Roll out one of the pieces of dough into a round with a rolling pin and place into a pie pan, trimming any extra dough. Prick with a fork and bake 10 minutes. Set aside.
4
Place the apricots into the pie pan and bake for 5 to 10 minutes.
5
For the filling, mix together the eggs, cream, milk, sugar, and almonds. Pour over the apricots and bake for 40 minutes, until golden brown on top.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups flour, salt, 2 tablespoons sugar, 9/16 cup butter cut into pieces, and more.

Yes, Apricot Flognarde falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Flognarde

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