FRUIT FLAN
quick easy pastry work and very tasty :)
Provided by mrsddiggyboo
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- rub flour and fat together untill resembles bread crumbs
- then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
- once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
- mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
- leave to cool for a while till set then decorate your flan with the fruit
- make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve
SPONGE FRUIT FLAN
Make and share this Sponge Fruit Flan recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 58m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
- When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).
Nutrition Facts : Calories 601.5, Fat 0.1, Sodium 67.8, Carbohydrate 158.2, Fiber 2.3, Sugar 115.8, Protein 0.3
TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- Add flour, then vanilla and mix well.
- In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
- Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
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