Black Currant Flan
Ingredients
Pastry
- 1 1/2 cups all-purpose 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
Filling
- 500g (1 pound) black currants
- 1/4 cup brown sugar
Instructions
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.
- Chill the flan and pastry trimmings for 15 minutes.
Filling
- Put the black currants 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.
- 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.
- Bake in a preheated moderately hot oven, 200 degrees C (400 degrees F), for 25 to 30 minutes, until golden.
- Serve warm or cold, with whipped cream.
Attribution
Shared from the kitchen of Martin James – Copenhagen, Denmark.
Image by geissers from Pixabay
