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Fruit Medley Flan

chef.alexande's picture
Ingredients
  Shortcrust pastry 8 Ounce (Made From 150 Gram / 6 Ounce Flour)
  Prepared fruit 12 Ounce (300 Grams, Apples / Pears / Canned / Frozen Peaches / Apricots / Raspberries)
  Egg 1
  Castor sugar 2 Ounce (50 Grams)
  Vanilla essence 1 Teaspoon (Or As Required)
  Self-raising flour 1 Ounce (25 Grams)
  Apricot jam 3 Tablespoon (Or As Required)
  Almonds 2 Tablespoon, flaked (Or As Required)
Directions

GETTING READY
1) Preheat the oven at (200°C, 400°F/Gas 6).
2) Roll out the pastry sheet.
3) Use a 20-cm (8-in) fluted flan ring to line.
4) Spread all the fruit mixture over the pastry.
5) In a bowl, add egg and sugar to whisk in.
6) Add few drops of vanilla essence into the mixture.
7) Support the pastry on the rolling pin while lining the flan dish the flour.
8) Pour over the fruit.

MAKING
9) Place inside oven to bake in the centre of the oven for 1/2 hour.
10) Remove the flan ring and bake for a further 5 minutes.

SERVING
11) To serve the flan, brush the surface with sieved apricot jam.Serve warm or cold with cream or custard.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
4

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