Strawberry Flan
Marked for Revision Time: 1 hr 30 min Yields: medium tart (20cm) Cost: $16.71 per medium tart Difficulty: 5/10
From Dad, using Stephanie Alexander’s Shortcrust Pastry. Works well with a bunch of fruits. Pear and apple can be thinly sliced and layered over each other, cherries work halved, many options. When serving, sift some icing sugar over the top. Instead of pie weights, roasted rice or chickpeas both work great.
Ingredients
- Butter 135 grams
- Plain flour 180 grams
- Salt a pinch
- Water 3 tbsp
- Ground almond 200 grams
- Icing sugar 200 grams
- Eggs 2 whole
- Butter 100 grams
- Cointreau 4 tbsp
- Strawberries 250 grams (small punnet)
pastry
frangipane
Steps
- Start on the pastry. Sieve flour and salt onto the workbench and throw in chopped butter
- Push flour into butter with fingertips
- Roll into a heap with a well in the centre and add water
- Continue mixing with fingertips, then gather into a head and push it away from you
- Mix until all unmixed chunks of butter are gone, as they will leave pastry holes
- Wrap in clingwrap and chill in fridge.
- To make frangipane, chop/soften butter, sift icing sugar into mixmaster bowl, add ground almond, whisked egg, cointreau and butter then mix well (or check Almond Frangipane recipe for fussier steps).
- Preheat oven to 180 degrees
- Roll the pastry out to cover the 20cm and 25cm tart dishes
- Lay baking paper over the top and fill tart case with pie weights
- Bake pastry blind at 180 degrees for 10 minutes
- Chop the strawberries into quarters
- Pour the frangipane into the tart dish and spread evenly, lay strawberries cutely across the top
- Bake at 200 degrees for 20 minutes
- Remove from oven and cool for 10 minutes
