French Flan Pastry -

French Flan Pastry

This quantity is sufficient to line a 7-inch diameter flan ring or 9-12 individual tartlet tins, according to size.

Ingredients

4 oz plain flour
Pinch of salt
2 oz butter
2 oz caster sugar
2-3 drops of vanilla essence
2 egg yolks

Method

Sieve the flour with a pinch of salt on to a marble slab or pastry board, make a well in the centre and in it place the butter, sugar, vanilla essence and egg yolks. Using the fingertips of one hand only, pinch and work these last three ingredi­ents together until well blended. Then draw in the flour, knead lightly until smooth. Make the French flan pastry 1-2 hours before using, then chill.

Note:- 2 oz vanilla sugar may be used instead of caster sugar and vanilla essence.

Related food category:

• Basic Recipe