Instructions: 1. Make Flan Shell: Grease and lightly flour an 8-by-11/2-inch round layer-cake pan. In small bowl of electric mixer, at medium speed, cream butter, sugar, almond paste, and lemon peel until well combined. Add egg white; beat, at high speed, until smooth. Gradually beat in flour. With fingers, press evenly onto bottom and side of pan. Refrigerate - 1 hour.

2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15 minutes. Gently turn out on rack; cool.

3. Make Pastry Cream: In small saucepan, combine pudding mix with milk.

Cook as package directs. Remove from heat. Turn into bowl. Add vanilla.

ace sheet of waxed paper on surface of filling. Refrigerate until chilled.

4. Assemble flan 1 hour before serving: Spread half the pastry cream over bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch.

Cover with rest of cream.

5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2 tablespoons water, stirring until melted. Strain; cool. Arrange fruit over surface, brushing with glaze. Refrigerate.

Serves 8.

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