Fruit Flan

Ingredients

• 4 ozs. flour
• 1 teaspoonful castor sugar
• 2 ozs. butter
• Yolk of 1 egg
• Pinch of salt
• Cold water
• 4 oz. COX’S INSTANT POWDERED GELATINE
• 1 gill fruit syrup
• Sugar to sweeten

Method

1. 1

   Add salt and sugar to the sifted flour, then rub the butter in till the mixture is like fine breadcrumbs.

2. 2

   Mix to a stiff consistency with the yolk of egg, and a little cold water.

3. 3

   Turn on to a floured board, roll rather less than half an inch in thickness, and line a flan ring with the pastry.

4. 4

   Bake in a moderately hot oven for about half an hour.

5. 5

   When the pastry is set, remove the paper and rice, and allow the pastry to dry off.

6. 6

   Fill up the flan with any kind of tinned or fresh fruit, arranging it carefully to make the appearance attractive, then cover with a fruit glaze made as follows: Put the sugar in a pan with half of the syrup, and bring it to the boil.

7. 7

   Dissolve the Gelatine in the remainder of the syrup, then add it to the sugar mixture.

8. 8

   Put aside till it begins to set, then use at once.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 29. The excerpt below is the record exactly as published.

FRUIT FLAN. Four to five persons (a) Make the Pastry Case as follows :— 4 ozs. flour 1 teaspoonful castor sugar 2 ozs. butter Yolk of 1 egg Pinch of salt Cold water Add salt and sugar to the sifted flour, then rub the butter in till the mixture is like fine breadcrumbs. Mux to a stiff con- sistency with the yolk of egg, and a little cold water. Turn on to a floured board, roll rather less than half an inch in thickness, and line a flan ring with the pastry. (If a flan ring is not available a sandwich tin can be used instead). Put a piece of greased paper (greased side down) inside the flan, and fill it up with rice or beans to keep the pastry in position while in the oven. Bake in a moderately hot oven for about half an hour. When the pastry is set, remove the paper and rice, and allow the pastry to dry off. Remove the ring, and allow the pastry to cool on a wire tray. (0) Fill up the flan with any kind of tinned or fresh fruit, arranging it carefully to make the appearance attractive, then cover with a fruit glaze made as follows :— 4 oz. COX’S INSTANT POWDERED GELATINE 1 gill fruit syrup Sugar to sweeten

Cook this with the app: pantry check, scaling, and the assistant.