Apricot Almond Flan Flaugnarde Recipe

I absolutely adore this Apricot Almond Flan Flaugnarde because it combines the rich flavors of almond and apricot in a way that feels both nostalgic and sophisticated, reminding me of cozy brunches and elegant gatherings. Plus, it’s super simple to whip up, making it perfect for impressing friends at a chill get-together without spending all day in the kitchen.

My flan flaugnarde of apricot and almond is a simple but sophisticated dessert that pairs sweet, tangy, dried apricots with the nutty taste of sliced almonds. Using a base of all-purpose flour and a smidgen of almond extract, I cooked it into something between a flan and a pudding.

And that’s why I love this dessert: It’s the kind of dish that absolutely deserves a dusting of powdered sugar before being presented to a guest.

Ingredients

All-purpose flour: Supplies the structure; a primary source of carbohydrates.

Sugar in granulated form: Provides sweetness to the dish; is necessary for the dish to caramelize.

Eggs: Add moisture and structure; provide rich protein.

Whole milk: Provides protein and calcium while lending an air of creaminess.

Extract of almond: Boosts the flavor of almonds; faintly and delightfully aromatic and nutty.

Almonds, when sliced, give a texture unequaled by other nuts.

They’re also high in protein and set you up with a good amount of healthy fats that your body needs to function well.

Dehydrated apricots: Pleasantly sweet and tangy; excellent source of dietary fiber.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup unsalted butter, melted
• 1/2 cup sliced almonds
• 1/2 cup dried apricots, chopped
• Powdered sugar, for dusting

Instructions

1. Set your oven to 350°F (175°C). Butter a 9-inch flan or tart pan, making certain every surface is well-coated.

2. In a medium bowl, combine the flour, salt, and sugar, and whisk together until thoroughly mixed.

3. In a separate bowl, whisk the eggs until frothy, then combine with the milk, vanilla extract, almond extract, and melted butter, beating until smooth.

4. Slowly incorporate the dry ingredients into the wet mixture, whisking continuously to form a smooth batter that is free of any lumps.

5. The batter should be poured into the prepared pan and spread evenly with a spatula.

6. Sprinkle the sliced almonds evenly over the top of the batter.

7. Evenly distribute the chopped dried apricots over the batter, pressing them slightly into the top.

8. Put the pan in the preheated oven, and bake for about 35–40 minutes, or until the flan has set and the top is a golden brown.

9. Take the flan from the oven and allow it to cool a bit in the pan on a wire rack.

10. Slightly cool, the top dust with powdered sugar before serving. Enjoy your Apricot Almond Flan Flaugnarde warm or at room temperature.

Equipment Needed

1. Oven
2. 9-inch flan or tart pan
3. Butter (for greasing the pan)
4. Medium mixing bowl
5. Whisk
6. Large mixing bowl
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack

FAQ

• Can I use fresh apricots instead of dried ones?Indeed, fresh apricots may be used. Just be sure to slice them thinly so they bake evenly in the flan.
• What is the purpose of the almond extract in this recipe?The sliced almonds don’t need much help in flavoring the flaugnarde because their nutty goodness is apparent, but the almond extract boosts their flavor and gives the dish an even deeper aroma and taste.
• Can I substitute almond milk for whole milk?Certainly! You may use almond milk as a dairy-free substitute, but the texture could be just a tad different.
• How should I store the Apricot Almond Flan Flaugnarde?Refrigerate it in an airtight container for up to 3 days. Enjoy it cold or gently reheated.
• Is it essential to use unsalted butter?If you have salted butter instead of unsalted, you can still make cookies. Just don’t add any salt to the mix, and the butter will work just fine.
• How can I avoid the flaugnarde sticking to the pan?Be sure to prepare your baking dish very well, with either butter or a non-stick spray, so that what you bake does not stick.
• Should I toast the almonds before adding them to the batter?The optional step of toasting the almonds can add a richer, more robust flavor to the dish.

Substitutions and Variations

1 cup of flour, all-purpose – You can use 1 cup of gluten-free all-purpose flour blend as a substitute.
1/2 cup granulated sugar – A more natural sweetness can be achieved by using 1/2 cup of coconut sugar.
1 cup of whole milk – Substitute with 1 cup of almond milk or oat milk for a dairy-free option.
1/4 cup unsalted butter, melted – Use 1/4 cup coconut oil, melted, as a substitute.
1/2 cup dried apricots, chopped – Substitute 1/2 cup of dried cranberries or raisins for a different fruit flavor.

Pro Tips

1. Toast the Almonds For extra depth of flavor, toast the sliced almonds in a dry skillet over medium heat until they are golden and aromatic before adding them to the batter. This will enhance their nuttiness.

2. Soak the Apricots To ensure the dried apricots are soft and plump, soak them in warm water or a bit of orange juice for about 10 minutes before chopping and adding them to the batter. This will also add a subtle hint of citrus to the dish.

3. Use Room Temperature Ingredients Make sure the eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

4. Check for Doneness Since oven temperatures can vary, start checking the flan at the 30-minute mark. Insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs.

5. Serve with a Twist For a dessert twist, serve the flan with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of honey or a sprinkle of cinnamon can also complement the apricot and almond flavors beautifully.