Plum and apricot flans

Melt the butter.

Meanwhile, put the flour, yeast, caster sugar and salt in a bowl.

Heat the milk until lukewarm and add to the flour-sugar mixture.

Mix with a mixer with dough hooks and add the egg and the butter.

Mix into a coherent whole and knead by hand to a smooth dough. Leave in a covered bowl for 1 hour in a warm, draft-free place.

Preheat the oven to 215 ° C.

Grease the molds with butter.

Divide the dough into equal pieces (1 piece per portion). Knead each piece and shape it into a ball.

Spread the worktop and the rolling pin with flour and roll each ball out into a round piece with a diameter of 12 cm and a thickness of approx. 2 mm.

Line the molds with it. Prick into the bottom with a fork and spread 1 tbsp jam over each base.

Halve the plums and apricots and remove the kernel. Cut the fruits into segments.

Divide the plums and apricots with the cutting edge down in a circle over the molds.

Sprinkle the custard with the rest of the caster sugar and bake for about 25 minutes in the middle of the oven.

Remove from the oven and allow to cool in 1 hour.