Prune and pear flan

Prune and pear flan

Flan aux pruneaux et aux poires

By
From
Taste le Tour
Serves
8

From the Brittany region by Pierrick Boyer

Almost every French bakery and pastry shop sells one or several varieties of this classic tart from Brittany. With their pastry base, baked custard and fruit filling they are a firm family favourite – and children love them.

Ingredients

Quantity Ingredient
1 25 cm square she puff pastry
200g caster sugar
40g plain flour, sifted
4 eggs
250ml thickened cream
250ml milk
1 large poached pears, cored and cut into thin slices
6 prunes, cut into small pieces
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Grease an 18 cm loose-bottomed flan tin and arrange it on a flat baking sheet.
  2. Carefully lift the pastry onto the prepared flan tin, pushing it in gently. Don’t trim the edges as the pastry may shrink in the oven. Arrange a sheet of baking paper on top of the pastry and fill with rice. Bake for 10–15 minutes or until the pastry is just cooked. Remove the paper and rice.
  3. In a bowl mix the caster sugar with the flour. Beat in 2 of the eggs until smooth. Beat in the remaining 2 eggs, followed by the cream and milk to form a smooth custard.
  4. Arrange the pears and prunes in the tart shell then carefully pour in the custard. (Any left over custard can be baked separately in an oven-proof porcelain dish.) Bake for 15–20 minutes until set and beginning to brown.
  5. Trim the edges of the pastry. Remove the flan from the tin and transfer it to a cake stand or serving plate. Dust with icing sugar just before serving.

Note

  • You can decorate the cooked flan with extra pears and prunes if you wish.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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