Cherry Flan - 16cm Round French Pastry

Process	Instructions
1. Form Shell	On a floured surface roll out a piece of sugar dough. Using a 16cm Flan Ring - form the Sugar Dough in the ring, get the dough to go down into the corner. Trim the excess flush with the top of the ring and be sure there are no cracks or holes or the Flan will leak from the shell.
2. Fill	Evenly distribute the cherries and fill the tart shell with the Flan.
3. Bake	Preheat your oven to 400°(F) Bake the Flan until it is golden brown on top.
4. Cool	Cool five or ten minutes before removing ring. If ring does not lift right off then carefully run a narrow knife around the flan (between the ring and the crust.)
5. Glaze	Apply hot apricot glaze with a pastry brush.
Additional Comments:	Be sure to prepare shell on a flat baking sheet - one that will not warp or twist when it enters the hot oven.

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