Recipe - Four Seasons Fruit Flan

Flan Shell
One fourth cup Soft Butter
2 tablespoon Sugar
3 tablespoon Almond Paste
One half teaspoon Lemon Peel; Grated
1 Whole Egg White
Three fourths cup AllPurpose Flour; Sifted

PASTRY CREAM
3 One fourth ounce Vanilla Pudding And Pie
Filling Mix
1 One half cup Milk
1 teaspoon Vanilla
4 Ladyfingers; Split
2 teaspoon Kirsch
Apricot Glaze
One half cup Apricot Preserves
13 Banana Slices; Cut
Diagonally, 1/8" Thick
1/3 cup Fresh Raspberries
1/3 cup Seedless Green Grapes
8 Fresh Strawberries; Halved
One fourth cup Fresh Blueberries

1. Make Flan Shell: Grease and lightly flour an 8by11/2inch round
layercake pan. In small bowl of electric mixer, at medium speed, cream
butter, sugar, almond paste, and lemon peel until well combined. Add egg
white; beat, at high speed, until smooth. Gradually beat in flour. With
fingers, press evenly onto bottom and side of pan. Refrigerate 1 hour.

2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15
minutes. Gently turn out on rack; cool.

3. Make Pastry Cream: In small saucepan, combine pudding mix with milk.
Cook as package directs. Remove from heat. Turn into bowl. Add vanilla.
~ace sheet of waxed paper on surface of filling. Refrigerate until chilled.

4. Assemble flan 1 hour before serving: Spread half the pastry cream over
bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch.
Cover with rest of cream.

5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2
tablespoons water, stirring until melted. Strain; cool. Arrange fruit over
surface, brushing with glaze. Refrigerate. Serves 8.

Recipe by: diane@keyway.net (The Four Seasons, New York)

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997