Four Seasons Fruit Flan

1. Make Flan Shell: Grease and lightly flour an 8-by-11/2-inch round layer-cake pan. In small bowl of electric mixer, at medium speed, cream butter, sugar, almond paste, and lemon peel until well combined. Add egg white; beat, at high speed, until smooth. Gradually beat in flour. With fingers, press evenly onto bottom and side of pan. Refrigerate - 1 hour. 2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15 minutes. Gently turn out on rack; cool. 3. Make Pastry Cream: In small saucepan, combine pudding mix with milk. Cook as package directs. Remove from heat. Turn into bowl. Add vanilla. ~ace sheet of waxed paper on surface of filling. Refrigerate until chilled. 4. Assemble flan 1 hour before serving: Spread half the pastry cream over bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch. Cover with rest of cream. 5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2 tablespoons water, stirring until melted. Strain; cool. Arrange fruit over surface, brushing with glaze. Refrigerate. Serves 8. Recipe by: diane@keyway.net (The Four Seasons, New York) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997