Fruit Flans

Ingredients

• Line a flan tin or shallow pie tin with short crust pastry (see page 6).
• Fit a piece of greaseproof paper inside the flan.
• For each 4 pint syrup (from the poached fruit) or sweetened juice from the bottles or tins, allow 1 heaped teaspoon arrowroot blended in a very little water.

Method

1. 1

   Press the pastry as tightly as possible to the tin.

2. 2

   Add a strip of pastry for extra rim.

3. 3

   Crimp into a fancy edge and brush with a little egg or milk.

4. 4

   Fill it with crusts.

5. 5

   Bake for 20 minutes in a moderate oven.

6. 6

   Remove the crusts and paper and bake for a further 5 minutes.

7. 7

   Arrange the cold fruit in the cold flan and pour the arrowroot sauce over it.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 6. The excerpt below is the record exactly as published.

FRUIT FLANS Line a flan tin or shallow pie tin with short crust pastry (see page 6). Press the pastry as tightly as possible to the tin. Otherwise, if even a small air pocket is left, the heat will cause it to expand and force it to rise. Add a strip of pastry for extra rim. Crimp into a fancy edge and brush with a little egg or milk. Fita piece of greaseproof paper inside the flan and fill it with crusts. Bake for 20 minutes in a moderate oven (Regulo Mark 5 or 400° Fahr.). Remove the crusts and paper and bake for a further 5 minutes. Fresh cherries, apricots, plums or peaches, poached in a little syrup then drained, are excellent fillings. Or use bottled or tinned fruit, using the juice for the sauce. For each 4 pint syrup (from the poached fruit) or sweetened juice from the bottles or tins, allow 1 heaped teaspoon arrowroot blended in a very little water.

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