Abricots Bourdaloue (Apricot Bourdaloue Flan)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- flan crust
- light frangipane cream
- crushed macaroons
- apricot halves
- crushed macaroons
- melted butter
Instructions
- Prepare a flan crust and bake it blind.
- Line the base with a layer of thin crème frangipane mixed with crushed macaroons.
- Arrange on that cream halved apricots poached in vanilla syrup, and cover them with a further layer of the same cream.
- Dust the surface with crushed macaroons.
- Sprinkle with melted butter and glaze briskly.