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Black Currant Flan



  • 1 1/2 cups plain flour
  • 2 teaspoons ground cinnamon
  • 125g (4 ounces) butter
  • 1 tablespoon caster sugar
  • 1 egg yolk
  • 2 teaspoons water
  • Water and caster sugar to glaze


  • 500g (1 pound) black currants
  • 1/4 cup brown sugar

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  1. Pastry: Sift the flour and cinnamon together into a bowl. Rub in the butter until the mixture resembles bread crumbs. Stir in the caster sugar. Add the egg yolk and water and mix into a firm dough. Knead lightly, then roll out thinly on a floured surface and use to line an 18cm (7 inch) flan ring.
  2. Chill the flan and pastry trimmings for 15 minutes.
  3. Filling: Put the blackcurrants and brown sugar in a pan. Cover and cook gently for 10 minutes, then uncover, increase the heat and cook until thick and syrupy. Turn onto a plate to cool.
  4. Place the fruit in the flan case. Roll out the pastry trimmings, cut into strips and make a lattice pattern over the fruit. Brush with water and sprinkle with caster sugar.
  5. Bake in preheated moderately hot oven, 200 degrees C (400 degrees F), for 25 to 30 minutes, until golden.
  6. Serve warm or cold, with whipped cream.

From the kitchen of Martin James – Copenhagen, Denmark.