Plum flan with spelt pastry
Spelt pastry
225 g spelt flour, light | |
100 g butter, cold | |
2 tbsp muscovado sugar, Sugar can be used as an alternative. | |
1 sachet of vanilla sugar | |
½ tsp Salt | |
80 g water, cold | |
Put the spelt flour and butter in a mixing bowl and rub the mixture between your fingers until it resembles breadcrumbs. Add the rest of the ingredients and knead into a firm dough. Refrigerate the dough for about 1 hour. |
Flan
40 g almonds, ground | |
700 g plums | |
½ vanilla pod | |
250 ml cream | |
2 eggs | |
40 g sugar | |
Put the baking tray into the cold cooking space for preheating. Preheat. | |
(Pre-)heat cooking space to 175°C with Pizza Plus | |
Roll out the spelt pastry, line the round baking tray with it and prick all over with a fork. Sprinkle the ground almonds over the base of the pastry case. | |
Wash and halve the plums, then scatter them over the base of the pastry case. | |
For the topping, scrape the vanilla seeds out of the pod and mix them with the rest of the ingredients. Pour the topping over the plums. | |
Put the flan on the baking tray in the preheated cooking space. Bake. | |
Put the food in | |
Pizza Plus 175°C for 45 Mins | |
After baking, turn the flan out of the tin and allow to cool. |
- ø29 cm round TopClean baking tray
- Baking tray
Quantity | Ingredient |
---|---|
40 g | sugar |
250 ml | cream |
100 g | butter |
2 | eggs |
½ tsp | Salt |
40 g | almonds |
225 g | spelt flour |
2 tbsp | muscovado sugar |
1 sachet of | vanilla sugar |
½ | vanilla pod |
80 g | water |
700 g | plums |
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