Note: The apricot glaze is made by boiling apricot jam with a little water and passing it through a sieve (see page 289).
Yield 8 covers
402 (220g)f lour intoflan pastry 2 lb (480 g) cherries 4 oz (120 g) sugar 2 oz (30 g) red glaze (see page 290) 1 Line an 8-in (20-cm) flan ring with flan paste and prick the
2 Remove the stones from the fresh cherries. 3 Carefully arrange the cherries in the flan case. 4 Sprinkle on the sugar. 5 Bake in the oven at 420°F (215°C). 6 Remove flan ring after 15 minutes baking and return flan to oven
for a further 10 minutes (approximately) or until flan is coloured and cooked.