A sugar dough crust holds a custard baked vanilla flan. It's loaded with pitted tart cherries. Baked to perfection gives it a golden crust. Glazed with an apricot coating
| Cherry Flan-16cm |
|
Ingredients Required: Cherry Flan-16cm
Preparation Instructions: Cherry Flan-16cm
| On a floured surface roll out a piece of sugar dough.
Using a 16cm Flan Ring - form the Sugar Dough in the ring, get the dough to go down into the corner. Trim the excess flush with the top of the ring and be sure there are no cracks or holes or the Flan will leak from the shell. |
| Evenly distribute the cherries and fill the tart
shell with the Flan. |
| Preheat your oven to 400°(F) Bake the Flan until it is golden brown on top. |
| Cool five or ten minutes before removing ring. If
ring does not lift right off then carefully run a narrow knife around
the flan (between the ring and the crust.) |
| Apply hot apricot glaze with a pastry brush. |
| Be sure to prepare shell on a flat baking sheet -
one that will not warp or twist when it enters the hot oven. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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Large Tarts (13)
