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📝 Description
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🥘 Ingredients
3/4 lb. of short crust No. 1212, from 9 to 12 good-sized apricots, 3/4 pint of water, 1/2 lb. of sugar.
👨🍳 Method
Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned apricot flan recipe from Mrs Beeton, expecting a fussy dessert that would take forever. I was surprised by how quickly the apricots softened in the syrup—I'd halved them and had them simmering in under five minutes. The key was keeping a close eye on them, just as the recipe suggested. This is a delightful dessert for a weeknight cook like me, looking for a slightly more elegant finish to a simple meal. I found the reduction of the syrup to a jelly surprisingly straightforward, and it set beautifully once cooled. I served it chilled, and it was a hit with the family. Next time, I might try it with berries and a splash of pomegranate molasses for a modern twist. The vintage charm of this recipe is a pleasant surprise, and I'll definitely be making it again.
