Fruit flan

Recipe from: 9/28/1989 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • BASIC RICH SHORTCRUST PASTRY
  • 240
    g
    cake flour
  • pinch salt
  • 180
    g
    butter, cubed
  • 15
    ml
    castor sugar
  • 1
    egg yolk
  • 15
    ml
    chilled water
  • FILLING
  • 4
    extra-large eggs
  • 100
    g
    castor sugar
  • 40
    ml
    cake flour
  • 40
    ml
    cornflour
  • 500
    ml
    milk
  • 5
    ml
    vanilla essence
  • tinned fruit of your choice, such as peaches, apricots, cherries or gooseberries (drained but retain
  • GLAZE
  • 50
    ml
    smooth strawberry jam (for red fruit) or apricot jam (for yellow fruit)
  • 15
    ml
    lemon juice
 

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.
 

Read more on: bake  |  dairy
 

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