Farmhouse Plum Flan Recipe
I have a recipe which is very near and dear to my heart and that is of Farmhouse Plum Flan. Even though Farmhouse Plum Flan is a Dessert I relish it any time of the day. The most essential ingredient in Farmhouse Plum Flan is always Fruits. This Farmhouse Plum Flan recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Pastry:
2 cups (300 g) all-purpose flour
3/4 cup plus 2 tablespoons (200 g) butter, cut in small pieces
1/2 cup (100 g) sugar
1 egg
Filling & Decoration :
2 lbs. (1 kg) plums
1/2 cup (100 g) sugar
6 tablespoons (150 ml) water
2 envelopes unflavored gelatin
1/4 cup (25 g) cornstarch Cold water
3 tablespoons coarsely ground walnuts
2/3 cup (150 ml) whipping cream
12 walnut halves
Directions
To make pastry, sift flour into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind,20 to 25 minutes or until golden.
Cool slightly in tin then transfer to a rack to cool completely.
To make filling and decoration, wash and pit plums.
Simmer with sugar and 3 tablespoons water in a medium saucepan over low heat until soft.
Dissolve gelatin in 3 tablespoons water over low heat.
Mix cornstarch with a little cold water.
Add to plums.
Bring plum mixture to a boil, stirring constantly.
Stir in walnuts.
Mix dissolved gelatin with plum mixture and pour into pre baked pastry shell.
Refrigerate until set.
Whip cream until stiff; put into a pastry bag fitted with a fluted nozzle.
Mark flan into 12 portions.
Decorate with piped whipped cream and walnut halves.
Using a pastry blender or 2 knives, cut in butter evenly.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind,20 to 25 minutes or until golden.
Cool slightly in tin then transfer to a rack to cool completely.
To make filling and decoration, wash and pit plums.
Simmer with sugar and 3 tablespoons water in a medium saucepan over low heat until soft.
Dissolve gelatin in 3 tablespoons water over low heat.
Mix cornstarch with a little cold water.
Add to plums.
Bring plum mixture to a boil, stirring constantly.
Stir in walnuts.
Mix dissolved gelatin with plum mixture and pour into pre baked pastry shell.
Refrigerate until set.
Whip cream until stiff; put into a pastry bag fitted with a fluted nozzle.
Mark flan into 12 portions.
Decorate with piped whipped cream and walnut halves.
