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recipes - Swiss Open Fruit Flan

Swiss Open Fruit Flan

I often live in Switzerland. I stay either in our house in Lugano or in a village overlooking lake Geneva , near the city of Nyon. In catholic cantons (the individual Swiss states), the local bakery makes every Friday fruit flans. Until a hundred years ago, that was because catholics had to eat meatless on Friday and their choices were either fish or fruit flans for lunch and diner. It creates a wonderful and healthy meal.

Obviously these days you can get these fruit flans every day. I have a Migros supermarket with a bakery and restaurant nearby where I live in Lugano and it is wonderful to eat one of these pieces of flan with a coffee or tea at any time of the day.

You can either purchase a metal nine inch pie form, preferably one with a floor that sits lose in the frame (William's and Sonoma, if you want an expensive French one, The Big Lot or TJ Max, if you can find one there and you want to spend less money) or you can by a ready made pie crust in the frozen section of your supermarket. I prefer to have my on form and buy the unprepared crusts in the frozen/cooler section.

The choice of fruit is your own. You can use apples, peaches, apricots, plums, nectarines, strawberries, blueberries

What you need:

  • a 9 inch pie crust (pepperidge Farms or Walmart or similar)
  • your choice of fruit ( for instance four apples, or six plums are enough for a 9 inch flan)
  • two heaped tablespoons of confectionery sugar

How to prepare it:

  • Grease the form and then put the crust into the form. Use a fork to pierce a pattern into the bottom of the crust. You want to do that so that there are no air bubbles on the floor of the crust, when it is being baked.
  • wash the fruit and then cut them. Apples you want to peel first, but other fruits you don't need to peel.
  • For Plums, apples and peaches you cut them first into quarters. For apples take the core out or for plums/peaches/apricots remove the stone. Then the quarters slice thinly.
  • Lay out the slices nicely around the pie crust which you have put into the form. Have the cut pieces lean against each other all around the form so that they create a thick layer.
  • You can either use confectionery sugar or ordinary sugar to sprinkle over the fruit in the flan. With confectionery sugar use about two table spoons into a sieve and sprinkle through the sieve over the fruit
  • preheat the oven at 375 degrees Fahrenheit
  • Put the flan in the form into the over and bake for about 35 to 45 minutes. since some of these forms leek, put the form unto a large flat baking form. Any juice will not leak to the oven floor that way.

While you are baking for the first time you can prepare the glaze.

What you need and how you have to do it:

  • three to four eggs (the amount depends on how deep your form is)
  • two cups of plain yogurt or sour cream
  • one cup of sugar
  • optional two heaped teaspoons of vanilla custard powder (e.g. by Honig) or alternatively one sachet of vanilla sugar (e.g. Dr. Oetker or similar)
  • mix ingredients and be with a whisk until everything is mixed well
  • Take the flan out of the oven and let it stay and cool for a few minutes
  • Then pour the sugar/egg/sour cream/custard mix over it

See that the mix does not overflow the side of the crust, because it will otherwise be difficult to get the crust out of the baking form.

  • put the flan back into the oven and bake for 45 minutes or until the flan rises and gets brown.

Your creation is finished!

A cup or coffee, hot chocolate or a cup of tea will do well with it!



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