Pastry
250 g white flour
½ tsp salt
150 g butter
cold, cut into cubes
3 tbsp ice-cold water
Shaping
Some white flour for shaping
Filling
40 g ground hazelnuts
1 kg seasonal fruit
in slices (e.g. apricots, plums, apples and/or cherries)
250 ml single cream
2 eggs
2 tbsp sugar
Pastry
Mix the flour and salt in a bowl. Add the cubes of butter, then quickly rub in by hand until the mixture resembles breadcrumbs. Add the water and work into a pastry – do not knead. Cover the pastry and refrigerate for at least 30 minutes.
Shaping
On a lightly floured work surface, roll out the pastry into a round about 2 mm thick, place in the prepared tin, prick the pastry base well with a fork, cover and refrigerate for at least 15 minutes.
Flan
Preheat the cooking space to 180 °C using the PizzaPlus mode. Spread the ground hazelnuts over the base and arrange the fruit on top. Whisk the single cream, eggs and sugar together in a measuring jug, then pour over the fruit. Put the tin on a wire shelf in the preheated cooking space and bake for about 45 minutes. Take out the fruit flan and allow to cool slightly.
(Pre-)heat cooking space to 180 °C with PizzaPlus
Put the pastry in
PizzaPlus 180 °C for 45 Mins
Tips
Use a dough scraper initially to cut the butter into the flour. The heat from your hands will melt the butter, which you want to avoid.
The pastry can be made in a food processor instead of by hand. Pulse the flour, salt and cubes of butter, add the water, pulse briefly, bring the pastry together on the work surface, then refrigerate as described.
Additional information
Created by
V-ZUG Ltd.
Created on
4/8/25
