Name: Fruit flan
Yield: 8 servings
Cuisine: Bake
Ingredients: basic rich shortcrust pastry GROUPING; 240.00 g flour cake; salt pinch; 180.00 g butter cubed; 15.00 ml castor sugar; 1.00 eggs yolk only; 15.00 ml water; 4.00 eggs extra-large; 100.00 g castor sugar; 40.00 ml flour cake; 40.00 ml cornflour; 500.00 ml milk; 5.00 ml vanilla essence; fruit tinned, your choice; 50.00 ml jam smooth, strawberry; 15.00 ml lemon juice

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Ingredients (16)

	basic rich shortcrust pastry — GROUPING
240.00 g	flour — cake
	salt — pinch
180.00 g	butter — cubed
15.00 ml	castor sugar
1.00	eggs — yolk only
15.00 ml	water

FILLING

4.00	eggs — extra-large
100.00 g	castor sugar
40.00 ml	flour — cake
40.00 ml	cornflour
500.00 ml	milk
5.00 ml	vanilla — essence
	fruit — tinned, your choice

Glaze

50.00 ml	jam — smooth, strawberry
15.00 ml	lemon juice

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Method:

Preheat the oven to 200 ºC (400 ºF). Sift the cake flour and salt together in a mixing bowl and add the butter. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the castor sugar and any of the suggested variations, if desired.
Add the egg yolk and just enough water to form a stiff but manageable dough. Knead lightly until smooth and shape into a ball. Chill for at least 30 minutes. Leave the pastry at room temperature for 5 minutes before rolling it out on a lightly floured surface to a thickness of about 5 mm. Line a 25 cm loose-bottomed flan tin with the pastry. Roll the rolling pin across the edge of the tin to remove the excess pastry. Trim the edges and prick the base of the pastry shell with a fork. Chill for 30 minutes more. Line the pastry shell with greaseproof paper and fill it with dried beans. Bake for 15-20 minutes. Remove the beans and greaseproof paper and bake for a further 10 minutes. (Bake individual pastry shells for 8-10 minutes and for a further 5 minutes after removing the greaseproof paper and beans). Allow the pastry shells to cool completely before removing.
Beat the eggs and castor sugar together until light. Sift the cake flour and cornflour together and add to the egg mixture. Blend thoroughly. Bring the milk to the boil and slowly stir it into the egg mixture. Heat until the mixture thickens, stirring continuously. Add the vanilla essence and pour the mixture into a bowl. Cover with clingwrap and cool. Spoon into the prepared pastry shell. Drain the fruit and arrange it on top of the custard mixture. Thicken the drained syrup with a little cornflour by heating together, cool and pour over the fruit or prepare a glaze. Combine the jam and lemon juice and brush the fruit with the mixture.
Serves 8.