Ingredients

225gm (8oz) Shortcrust Pastry. (frozen or homemade)
3 apples
2 x 400gm Apricot Halves
60gm (2oz) Raisins

For the Custard
Serves 6-8

250gm (9oz) Village Quark
142ml (5fl oz) Milk
60gm (2oz) Caster Sugar
2 Medium Eggs

For the Glaze
3 tbsp Apricot Jam

Preparation

Roll out pastry on a floured board. Line a 9 inch (23cm) loose bottom flat tin. Place the raisins and apricots pipside uppermost bottom.
Peel and core the apples and cut into fine segments and arrange on top of apricots. Bake in a preheated ovenfor 10 minutes at 170 C, 340 F, Gas mark 5. Meanwhile make the Quark custard by mixing together the Quark, milk, sugar and eggs (preferably with an electric mixer). Then pour the Quark custard over the top and bake for a further 30 minutes. Remove from oven.
In a saucepan or in a cup in the microwave, heat the apricot jam then pour over flan.
Serve hot or cold with cream or ice cream.