There are some desserts that speak the language of summer — sun-ripened fruit, silky textures, and just a whisper of herbaceous perfume. This Pastry Flan with Roasted Apricots and Rosemary is one of those desserts. It’s not just something sweet to end a meal — it’s a love letter to golden afternoons, orchard trees, and the subtle alchemy of fruit and cream.

A French Classic, Reinvented

Flan is a staple in French pâtisserie — firm yet creamy, simple yet deeply satisfying. Traditionally served plain or with caramel, we’re giving it a summery twist: juicy roasted apricots, kissed with honey and rosemary, nestled into a vanilla custard and baked until golden and slightly jiggly.

What makes this version special? The balance of flavors: sweet and tangy apricots, earthy rosemary, and rich custard with a hint of vanilla. It’s the kind of dessert that feels rustic and elegant all at once.

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Ingredients

For the roasted apricots:

• 8–10 ripe but firm apricots, halved and pitted
• 2 tbsp honey (or light brown sugar)
• 1 sprig of fresh rosemary
• 1 tbsp olive oil (optional, but adds a Provençal charm)

For the flan custard:

• 500 ml (2 cups) whole milk
• 100 ml (about ⅓ cup) heavy cream
• 4 eggs
• 120–140 g (1 to 1¼ cups) all-purpose flour (or 100 g cornstarch for a lighter version)
• 120 g (⅔ cup) sugar
• 1 tsp vanilla extract or seeds from 1 vanilla bean
• Pinch of salt

Optional:

• 1 sheet of shortcrust or puff pastry (for a crust-based version)

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Instructions

Step 1: Roast the apricots

Preheat your oven to 180°C / 350°F. Place halved apricots cut side up in a baking dish. Drizzle with honey, tuck the rosemary sprig among them, and (if desired) drizzle with olive oil. Roast for 20–25 minutes, until soft and slightly caramelized. Remove rosemary and let cool.

Step 2: Prepare the custard

In a saucepan, heat the milk, cream, and vanilla until warm (not boiling). In a mixing bowl, whisk the eggs, sugar, and salt. Sift in the flour (or cornstarch) and whisk until smooth.

Gradually pour the warm milk mixture into the egg mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens — like a pastry cream. Let it cool slightly.

Step 3: Assemble & bake

If using a crust, line a 9-inch tart pan with it and pre-bake for 10 minutes. Arrange roasted apricots (halves or pieces) at the bottom. Pour the custard over the top and smooth the surface.

Bake at 180°C / 350°F for 35–45 minutes, until the top is golden and set (with just a slight wobble in the center). Let cool completely, then refrigerate for at least 4 hours — or overnight.

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How to Serve It

Serve chilled, with a spoonful of reduced apricot juice drizzled on top, or a tiny sprig of rosemary for flair. It’s perfect on its own, but also divine with a dollop of crème fraîche or a scoop of almond ice cream.

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Why This Recipe Works

• Roasting intensifies the apricots, making them caramelized and deeply flavorful.
• Rosemary adds a surprising aromatic note, but doesn’t overpower — it enhances.
• The custard is rich yet light, especially if made with cornstarch.
• It’s make-ahead friendly, so it’s ideal for entertaining.

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Final Thoughts

This flan is the kind of dessert that turns heads — not because it’s flashy, but because it’s thoughtful. Each bite tells a story: of ripe fruit, warm ovens, and quiet moments at the table. It’s the kind of thing you bring to a picnic, a dinner party, or just enjoy on a lazy Sunday afternoon.

Try it once, and it just might become your go-to summer dessert.