Fruit Flan is essentially a custard tart on steroids and are super cheap and easy to make – especially if you use fruit in season. Best made and eaten on the same day- it doesn’t store or keep well – but there won’t be any left anyway!
Method
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Sift the plain flour and baking powder together.
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Rub in the butter.
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Mix in the sugar.
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Mix to a stiff pastry by adding the egg.
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Roll out and line a greased pie dish.
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Pour in the custard mix (see below) and bake at 190 degrees for 10 minutes.
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Beat the eggs together well.
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Add the sugar and cold milk.
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Stir well.
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Add the vanilla.
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Pour into the pie dish.
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Let the pie cool to room temperature and then place it in the fridge to chill.
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Just before serving, pile up the fruit on the top of the tart.
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Microwave about 1/4 cup of Apricot Jam in the microwave until hot, then use a pastry brush to 'glaze' the fruit.
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Serve immediately.
Recipe Hints and Tips:
- Keep the fruit flan refrigerated for up to three days after making.
- Fruit Flan is not suitable to be frozen.
