Fruit Flan





Summer flavors

Sweet Shortcrust Pastry TOPPING

fresh or tinned fruit — e.g.

or 200 g butter crust pastry

kiwifruit, grapes, strawberries. peaches, sliced


FILLING

3 tablespoons custard GLAZE powder 1/4 cup apricot jam 1 1/2 cups milk 2 teaspoons water 3 egg yolks 3 tablespoons sugar


Roll pastry out on a lightly floured surface and use to line a 20 cm flan tin. Prick base several times with a fork. Refrigerate for 10 minutes. Bake blind at 1900 C for 15 minutes. (To bake blind, cut a circle of baking paper to cover the pastry. Fill with dried beans or rice.) Remove baking blind material and return to oven for 8—10 minutes to dry out pastry base. Set aside until cold. To make the filling, mix custard powder to a smooth paste with a little of the milk. Whisk in remaining milk, yolks and sugar. Mix well. Cook over a low heat, stirring constantly until mixture thickens. Do not allow to boil. Cover surface of filling directly with plastic wrap. Cool for 1 hour. Spoon filling into prepared base. Arrange sliced fruit topping decoratively over custard. To make the glaze, gently heat together jam and water. Sieve. Spoon or brush glaze over fruit.

Serves 6.




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