Fruit flan

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Preparation

1 kg fruit, e.g. apples, pears, plums, cherries, apricots
40 g hazelnuts, ground
1 shortcrust pastry, rolled-out, round, 400–500 g
Wash and prepare the fruit.
Line the prepared round baking tray with the shortcrust pastry and prick all over with a fork.
Sprinkle over the ground hazelnuts. Arrange the fruit in a circular pattern on the pastry base.
(Pre-)heat cooking space to 180°C with Pizza Plus
2 eggs
250 ml single cream
40 g sugar
For the filling, whisk the eggs and stir in the single cream and sugar.
Pour the filling over the fruit.
Put the round baking tray on the wire shelf in the preheated cooking space. Bake.
Put the food in
Pizza Plus 180°C for 45 Mins
Allow the fruit flan to cool on the wire shelf. Dust with icing sugar to serve.
  • ø29 cm round baking tray
  • Wire shelf
Quantity Ingredient
40 g hazelnuts
40 g sugar
1 shortcrust pastry
2 eggs
250 ml single cream
1 kg fruit

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