Fruit Flan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust: all ingredients at room temperature
1/2 c. butter
1/4 c. sugar
1 egg
1 1/2 c. flour
1/8 t. kosher salt
1/4 c. apricot preserves
Filling: Pastry Creme
1 1/4 c. whole milk
3 egg yolks
1/4 c. sugar
1/8 t. kosher salt
2 T. flour
2 T. cornstarch
1 vanilla bean or 1t. vanilla
1 t. conqac or brandy
Topping;
Fruits - blueberries, raspberries, blackberries, strawberries, kiwi or what ever fruit you like that is in season
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Directions: |
Directions:Crust: With the paddle attachment whip the room temperature butter until creamy and smooth(about 1 min). Add the sugar and beat until fluffy. Lightly whisk the egg. Put the mixer on low speed and add the whisked egg slowly until incorporated. Scrape the sides of the bowl and beat until creamy. Mix the salt and the flour together in the cup. Add all at once and mix on low until it just comes together and pulls away from the sides of the bowl. Turn onto plastic wrap and gently form into a flat 8" circle. Wrap and refrigerate for at least 30 min. Press into flan an and gently work up the sides. pressing to get the shape of the pan. Press crust well,then cover and refrigerate again for at least 30 min. Can be kept at this point for several days in the refrigerator or frozen for later use. When ready to bake, put crust on a sheet pan and prick the bottom thoroughly but not all the way through the crust. You just want it to stop bubbling up when it bakes. Bake at 400º for 5 minuets. Turn oven down to 350º and bake 15 minuets longer until the crust is light golden color. Cool in a wire rack while warming the apricot jelly. Add a bit of conqac or water to thin as it warms. With a pastry brush brush the inside of the crust to seal it before adding the filling. The apricot jelly should dry in 15 minuets.
Pastry creme: In a small saucepan put the whole milk and the vanilla bean that you have sliced in half to expose the seeds. Heat just until it starts to boil. While milk is heating, stir the egg yolks, sugar and salt into a thick paste. Remove the milk from the heat and stir a tiny bit into the egg mixture to temper. Then add the milk in a slow stream whipping constantly so the eggs do not curdle.Sift the cornstarch and the flour together and sift over the egg mixture. Mix to incorporate. Return the whole mixture to the pot and heat over medium heat until just starts to boil. Let it go 1 min. more to thicken. Remove from heat and pour into a clean bowl. Add the congac or brandy and he vanilla if you didn't use the bean. Mix to incorporated. Put plastic film directly on the mixture so it will not form a skin as it cools. Cool at room temperature and then refrigerate.
Assembly: Pour the cool creme into the cool shell that has the dry apricot jelly on it. Spread to the sides and level. Decorate with the fruit. Heat the rest of the jelly. Add a t. of congac or water to thin and gently brush the fruit. Refrigerate until 30 min. prior to service. Unmold on a tray. Let the bottom of the pan remain to make it easier to cut. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:2 hours plus refrigeration and baking time |
Personal
Notes: |
Personal
Notes: very showy. Will definitely impress the company. To much work for just a everyday dessert.
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