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Blueberry Flan

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Ingredients
  All purpose flour 200 Gram (For Making Pastry, 1 1/3 Cups)
  Butter 100 Gram, cut in small pieces (For Making Pastry, 7 Tablespoons)
  Sugar 50 Gram (For Making Pastry, 0.25 Cup)
  Egg 1 , beaten (For Making Pastry)
  Ice water 3 Tablespoon (For Making Pastry)
  Blueberries 500 Gram (For Making Filling, 3 Cups)
  Eggs 3 , separated (For Making Filling)
  Granulated sugar 125 Gram (For Making Filling, 0.75 Cup)
  Ground almonds 125 Gram (For Making Filling, 1 Cup)
  Powdered sugar 1⁄4 Cup (4 tbs) (For Making Filling)
Directions

To make pastry, sift flour into a large bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, wash blueberries and dry on paper towels.
Put egg yolks and half the granulated sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Mix in almonds.
Beat egg whites until stiff.
Beat in remaining granulated sugar; fold into egg yolk mixture.
Stir in blueberries.
Preheat oven to 375°F (190°C).
On a floured surface, roll out dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Pierce bottom of pastry shell all over with a fork; spread evenly with filling.
Bake 40 minutes.
Cool 5 minutes in tin then transfer to a rack.
When completely cooled, sift powdered sugar over top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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