Title: Apricot flan
 Categories: Fruits, Swiss
      Yield: 1 Tart
 
    750 g  Apricots; ripe
           - fresh or frozen
  1 1/2 dl Cream
     10 g  Vanilla sugar
      4    Eggs
    120 g  Sugar
      1 pn Salt
           Icing sugar
 
  (Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl
  oz)
  
  Wash the apricots, cut into halves and remove stones.
  
  Arrange the apricot halves, skin uppermost, in a gratin dish in 2
  layers, sprinkling some sugar between the layers.
  
  Mix the eggs, sugar, salt, vanilla sugar and cream together.
  
  Cover the apricots with this mixture.
  
  Bake in a bain-marie for 30-40 minutes at 180 oC.
  
  Dust with icing sugar and serve from the dish.
  
  Note : Serve hot or cold with a little whipped cream.