lovely fruit flans

suju-m
Posted on 06/12/2012 by helen_bakes
The word 'flan' makes me think of a pudding, I don't know why. After these were made I realised that they were what most of us would recognise as danish pastries, because of the use of puff pastry. I think flans are supposed to be made with shortcrust pastry, which would make the use of 'flan' a misnomer. Whatever they are, they're really easy to make and the results are far more impressive than you'd think, given the time needed and ease of assembly. All of the flans [danishes?] I made disappeared almost immediately to rave reviews. This one's a keeper!

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8 pieces of puff pastry, 10x20cm, thawed
egg for brushing
150g / 5oz homemade almond paste [or ready-made marzipan]
4-5 ripe pears or peaches
90g / 3.5oz demerara sugar
2tsp ground cinnamon
4 sprigs of fresh rosemary
1 handful slivered almonds
cold butter to slice on top of the flans
icing sugar


Method
1. Preheat the oven to 200deg C.
2. Use a glass to mark 2 circles in each pastry sheet so you can gauge where to put your fruit. Use a fork to prick the surface of the circles.
3. Brush the pastry outside the circles with beaten egg.
4. Grate the almond paste and spread it inside the circles.
5. Core the pears or halve and stone the peaches. Slice the fruit thinly and mix with the demerara sugar, cinnamon and finely chopped rosemary.
6. Arrange the fruit on top of the almond paste in shape of a fan and sprinkle slivered almonds on top.
7. Put think slices of cold butter on top and bake the flans in the center of the oven for 20-25mins or until golden.
8. Dust the flans with icing sugar.

I used canned peaches and pears in heavy syrup for this, so I left out the demerara sugar. For the almond paste, all it is is caster sugar ground with almonds. I used ready-ground almonds for this without the sugar. I also chickened out at the last minute with the fresh rosemary because it reminded me too much of spaghetti bolognaise and I just couldn't see how it would meld with the other flavours. If you are more adventurous than I am, try it and tell me how it tastes! The canned fruit was sweet enough on its own, but if you're using fresh fruit don't forget the demerara sugar [which I imagine would caramelise beautifully in the oven] and caster sugar in the almond paste. Be careful with the butter because too much will make the pastry soggy.



They are wonderfully crunchy, flaky, juicy and sweet all in one. You could use any topping you prefer - applesauce, pears with chocolate, or berries as well as make them any size and shape you want. Enjoy!

Original post here.
applestory 12th-Jun-2012 11:48 am (UTC)
this is wonderful!! Thank you i will try this recipe soon!!! ^^
amaelamin_ 13th-Jun-2012 01:32 am (UTC)
you're welcome! i hope you enjoy them :DD
lady_of_clunn 12th-Jun-2012 11:51 am (UTC)
Lovely recipe!

I always think of pudding when I hear 'flan' because that´s what it is... in France :)
mysid 12th-Jun-2012 01:06 pm (UTC)
In the USA too, flan is a baked custard--no pastry or crust. I'd call this a danish, but whatever you call it, it looks delicious.
amaelamin_ 13th-Jun-2012 01:35 am (UTC)
maybe it means something different in sweden where the cookbook author is from? i wouldn't call it a flan either actually.
nightsinger 12th-Jun-2012 04:19 pm (UTC)
Also, Spain. :)
amaelamin_ 13th-Jun-2012 01:34 am (UTC)
yeah exactly, but the recipe called it a flan! who am i to argue with a published cook, right? :) so a flan it is. though i secretly call them danishes in my head.
lady_of_clunn 13th-Jun-2012 07:44 am (UTC)
It´s all really confusing.

What seems to be called a flan in the UK, we would call a (fresh) fruit cake in Germany. I was planning to put some recipes on here as soon as I get around to making them.

Watch this space for chocolate cherry flan. Or fruit cake :)
amaelamin_ 17th-Jun-2012 07:57 am (UTC)
sounds good! chocolate and cherries, mm :DD gogo!
doc__holliday 12th-Jun-2012 01:53 pm (UTC)
Next time, do the rosemary!! Although, I'd personally pair fresh rosemary sprigs with a tart lemon. Lemon rind and rosemary is to die for. I actually make pancakes that are flavoured like that. For peaches, I'd TOTALLY go with mint. For berries, basil.

Don't be afraid of adding "savoury" spices to sweet recipes. They add a REALLY lovely counterpuntal kick! :)
rowangolightly 12th-Jun-2012 05:29 pm (UTC)
*waves at doc_holliday*

I like the way you think, girl; mint with the peaches! And I was hesitant on the rosemary, too. But I SO want to try this one as my Honey loves peaches.
doc__holliday 12th-Jun-2012 08:22 pm (UTC)
Hehe, the first time I had savoury spice with fruit was um.... a thai basil and strawberry mojito. Everything good starts with booze, right?.. :p
rowangolightly 12th-Jun-2012 08:29 pm (UTC)
Oh, that sounds interesting! Hmmmm, I have a nice healthy Basil plant.
amaelamin_ 13th-Jun-2012 01:36 am (UTC)
i would be much more willing to try mint with peaches than rosemary. the rosemary i had was so fragrant that vivid images of meatballs and tomato sauce started blooming in my head and i just couldn't. but next time i will, promise!
simplychristina 12th-Jun-2012 02:21 pm (UTC)
Flans are custard puddings and don't have pastry. These look delicious though.

Edited at 2012-06-12 02:21 pm (UTC)
amaelamin_ 13th-Jun-2012 01:38 am (UTC)
that's what i thought, so i googled it and apparently in some places flans are made with a shortcrust pastry base. whatever the cookbook author chooses to call these, they're still really nice :)
elvisisdead 12th-Jun-2012 06:24 pm (UTC)
definitely will have to try this. looks yummy! :)
amaelamin_ 13th-Jun-2012 01:37 am (UTC)
great! i hope you love them!
hamarakissa 13th-Jun-2012 08:55 am (UTC)
Definitely love the way these look! Gonna put it in my memories <3
amaelamin_ 17th-Jun-2012 07:57 am (UTC)
i hope you enjoy them if you ever try them out! :D
asilonline 11th-Jul-2012 06:50 am (UTC)
this is wonderful
amaelamin_ 16th-Jul-2012 07:17 am (UTC)
thanks! i hope you try it and enjoy it.
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