Date & Fig Flan Recipe
Have you been swept off your feet lately?? This yummy Date & Fig Flan is sure to do so. This Date & Fig Flan is never going to fail as a Dessert. Fruits is the key ingredient in Date & Fig Flan. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1-1/3 cups (200 g) all-purpose flour
Pinch of salt
7 tablespoons (100 g) butter, cut in small pieces
2 tablespoons (30 g) sugar
1 egg yolk
About 3 tablespoons ice water
Filling:
8 tablespoons (120 g) butter, softened
3/4 cup plus 2 tablespoons (200 g) sugar
4 eggs, separated
Grated peel of 1 lemon
1 teaspoon ground cinnamon
1 teaspoon each of ground nutmeg and ground cloves
1/2 teaspoon salt
1 cup (100 g) ground hazelnuts
3/4 cup (75 g) self-rising flour, sifted
3/4 cup (75 g) chopped walnuts
1/2 cup (75 g) finely chopped dried figs
1/2 cup (75 g) finely chopped dates
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough to fit a 9-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
To make filling, cream butter and sugar in a large bowl until fluffy.
Stir in egg yolks, lemon peel, cinnamon, nutmeg, cloves, salt and hazelnuts.
Beat egg whites until stiff; fold into egg yolk mixture.
Mix flour, walnuts, figs and dates; fold into egg mixture.
Spread filling in pastry shell.
Bake 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool flan slightly in tin then transfer to a rack to cool completely.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough to fit a 9-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
To make filling, cream butter and sugar in a large bowl until fluffy.
Stir in egg yolks, lemon peel, cinnamon, nutmeg, cloves, salt and hazelnuts.
Beat egg whites until stiff; fold into egg yolk mixture.
Mix flour, walnuts, figs and dates; fold into egg mixture.
Spread filling in pastry shell.
Bake 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool flan slightly in tin then transfer to a rack to cool completely.
