Cherry and Apricot Flan

• For  6 servings
• Difficulty  medium
• Time  2 hours plus resting

Cream
2 eggs
½ liter milk
Vanilla sugar
Powdered sugar

Dressing
500gr cherries
500gr fresh apricots

Preparation

1. Place the flour on a table with the shape of a crown; add the water, a dab of salt and the butter chopped in small pieces.
2. Add the flour working lightly with your fingertips.
3. Wet little by little with water stirring it with a wooden spatula; next, knead with the palm of your hands, make a roll and squash it pressing forwards (do this process twice), make the roll once more and let it rest for a couple hours in a fresh area wrapped in a cloth.
4. Prepare the cream  beat the eggs with the milk; place a tsp of sugar and a bag of vanilla sugar.
5. Butter a cake mold; spread the dough with a roller until you have 4-5mm of thickness; place it into the mold, pour the milk and egg mix; cover with whole cherries and the apricots cut in halves.
6. Place into a low flamed oven for 40-45 minutes.

Practical advice
For the dough not to stick, mix all the flour at once and not slowly.