Home > Worldwide Recipes > France > Dessert > French Fruit Flan
French Fruit Flan
Pastry case can be made the day before required, store in an airtight container. Baked unfilled pastry case can be frozen for up to 2 months. Fruit Flan is at its best eaten on the day it is made. This recipe is unsuitable to microwave.
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Ingredients
PASTRY
1 cup plain flour
1 tablespoon icing sugar
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately
CREME PATISSIERE
1 ¼ cups milk
1 egg
2 egg yolks
1 tablespoon plain flour
1 tablespoon cornflour
¼ cup castor sugar
1 teaspoon vanilla essence
TOPPING
425g can apricot halves
425g can black cherries, drained
250g punnet strawberries
1 kiwi fruit, sliced
1 tablespoon brandy
1 tablespoon arrowroot
Method
1.Pastry:- Sift flour and sugar into large bowl, rub in butter. Add egg yolk and enough lemon juice to mix to a firm dough. Press ingredients together into a smooth ball, cover, refrigerate 30 minutes. Roll pastry on lightly floured surface or between pieces of plastic wrap or greaseproof paper large enough to line 23cm flan tin. Ease pastry gently into side of tin with fingers. Roll rolling pin over top of tin to cut off excess pastry, refrigerate 20 minutes. Cover pastry case with greaseproof paper, fill with dried beans or rice. Bake in moderately hot oven for 7 minutes, remove paper and rice, bake further 7 minutes or until lightly browned, cool to room temperature.
2.Crème Patissiere:- Combine ¼ cup of the milk, egg, egg yolks, flour, cornflour and sugar in processor, process until combined. Place remaining milk in saucepan, bring to the boil. Pour hot milk gradually into processor while motor is operating, process until smooth. Return mixture to saucepan, stir constantly over heat until mixture boils and thickens. Remove from heat, stir in essence, and cool to room temperature. Spread crème patissiere into pastry case. Drain apricots, slice thinly, and reserve syrup. Arrange fruit decoratively over crème. Blend arrowroot with about 2 tablespoons of the reserved syrup in saucepan, stir in brandy and remaining syrup. Stir constantly over heat until mixture boils and thickens. Brush glaze over fruit, refrigerate flan several hours before serving.
