To make the fruit base, using a pastry brush and softened butter, brush an 11-inch/28 cm fruit flan pan and sprinkle with flour. Then, using a flour sifter, sift flour with baking powder in a mixing bowl and set aside.

Let it cool for about 5 minutes on a wire rack and turn it down. Let it cool completely.
To make the vanilla pudding, follow the instructions on the pack of instant vanilla pudding. Then, pour it on a shallow dish, cover it with plastic wrap, and let it cool.

#To_assemble_the_fruit_flan:

transfer the baked base in an upside-down position to a serving plate.

Cover the base with a layer of vanilla pudding and arrange the prepared fruit in a circular pattern, slightly overlapping fruit slices. Start your design according to your preferences.

#To_make_the_cake_glaze:

In a small microwave-safe bowl, heat together apricot jam and water until warmed, 20 seconds mix well. Brush over the fruits and refrigerate until well chilled, at least 2-3 hours or overnight.
Enjoy!

#NOTES:

Brush the top of the fruit with the glaze while it is cold enough. You can use any fresh fruit to your personal preference.