Strawberry Flan

Strawberry Flan

In the last post I talked about cooking at a ranch out of West Yellowstone. I acquired this recipe from my assistant cook, “Weezie” during that time. She had just graduated from the Cordon Bleu School of Cooking in London and so I considered myself lucky to be able to share in her knowledge and expertise. One of her favorite things to make was a Strawberry Flan. It was also one of everyone’s favorite things to eat!

It is quite simple to make but does require a “light” hand. Weezie told how when her instructor at the school taught the class he would tie one of the student’s hands behind their backs so they would only mix the dough with one hand because if you over-mix it the pastry will turn out tough. So I always try to put one hand behind my back when mixing the dough to remind myself not to over-mix.

This Sweet Pastry Crust, also known as Pate Sucree, is a rich and sweet pastry with a crisp cookie-like texture. Once made, this pastry can be stored in the refrigerator for several days or you could make an extra batch and freeze it, as it freezes very well.

Strawberry Flan

Sift onto the pastry board or slab:
4 oz. plain flour* – (about 1 cup)
pinch salt
Make a small well in the center of the flour mixture and in this place:
2 oz. butter, room temperature
2 oz. extra fine sugar
2 egg yolks
2 drops vanilla

StrawberryFlan6
StrawberryFlan5

Using the fingertips of one hand work only the butter, sugar, yolks and vanilla together, then quickly draw in the flour and knead lightly until smooth. (DO NOT OVER WORK THE DOUGH) Wrap in a polyethylene bag or teacloth and chill for 1 hour before using.

StrawberryFlan4

Press into a flan pan, cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown.
On no account should this pastry be brown; this would mean the sugar had caramelized and the flavor would be ruined.

Remove from oven and place on a wire rack to cool. (At this point it can be covered and stored for a few days.)  If desired, seal the crust with an egg white glaze or strawberry glaze.

StrawberryFlan2

Arrange whole or cut strawberries on top of cooled pastry. When preparing the strawberries I like to use a strawberry huller to remove the green stem.

Melt about 1 cup of strawberry jam and brush over top of fresh strawberries in pastry with a pastry brush.

Strawberry Flan

When ready to serve, top with whipped cream.

Notes:
*Always use a scale when measuring ingredients – it yields a more consistent product.

 

Strawberry Flan
 
Author:
Recipe type: Dessert
Cuisine: French
Ingredients
  • Sift onto the pastry board or slab.
  • 4 oz. plain flour* - (about 1 cup)
  • pinch salt
  • Make a small well in the center of the flour mixture and in this place:
  • 2 oz. butter, room temperature
  • 2 oz. extra fine sugar
  • 2 egg yolks
  • 2 drops vanilla
Instructions
  1. Using the fingertips of one hand work only the butter, sugar, yolks and vanilla together, then quickly draw in the flour and knead lightly until smooth. (DO NOT OVER WORK THE DOUGH) Wrap in a polyethylene bag or teacloth and chill for 1 hour before using.
  2. Press into a flan pan, cover with plastic wrap and place in the freezer for about 15 minutes.
  3. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown.
  4. On no account should this pastry be brown; this would mean the sugar had caramelized and the flavor would be ruined.
  5. Remove from oven and place on a wire rack to cool. (At this point it can be covered and stored for a few days.) If desired, seal the crust with an egg white glaze or strawberry glaze.
  6. Arrange whole or cut strawberries on top of cooled pastry. When preparing the strawberries I like to use a strawberry huller to remove the green stem.
  7. Melt about 1 cup of strawberry jam and brush over top of fresh strawberries in pastry.
  8. When ready to serve, top with whipped cream.

 

 

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