Flantasia

Why would you waste your calories with a Starbucks Vanilla Frappuccino when you  can clog up your arteries gloriously with a fresh fruit flan made with seasonal local strawberries. Or with peaches with berries – gorgeous. Or with apples; always delicious all year round. You can prepare the pie crust days in advance, but not the filling, you'll  have to prepare it before you serve.

Sweet Dough Pie Crust

908 g butter

454 g sugar

4 eggs

680 g pastry flour

680 g cake flour

Vanilla Custard Filling

Step 1) 850 ml milk

100 g sugar

Step 2) 100 g sugar

90 g cornstarch

150 ml milk

5 eggs

pinch salt

2 tsp vanilla

Fruit of your choice

Berries

Apples

Peaches

Plums

Glaze

½ cup strawberry jam  or apricot jam

Directions:

To make the crust: Using paddle blend the butter with sugar; add eggs, one at a time, and mix well. Mix in sifted flour on low speed, a little at a time, to the creamed mixture. Wrap the dough in plastic wrap and place it in the refrigerator until hard or in the freezer for later use.

When ready to make pies, divide the dough, shape a piece of dough into a ball, roll out on a floured work surface into 1/8 inch to ¼ inch thick to fit into a 9 inch tart or pie pan with removable fluted rim. Work quickly. If the dough becomes too soft to work with, wrap it up and chill until firm. Trim edges, leaving a ½ inch overhang, then fold overhand inward and press against side of pan to reinforce edge. Chill pie shell for 30 minutes.

Put oven rack in middle position and preheat oven to 375°F for 15 minutes, or until golden brown around edges.  Transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pie chilled or room temperature.

To make the filling:  In a medium mixing bowl whisk together sugar and cornstarch, and gradually whisk in milk until cornstarch is dissolved, eggs, salt and vanilla flavour. Add this mixture to the boiling milk and sugar. Bring custard to a slow boil, stirring for at least 1 minute. Remove pan from heat, cover surface with plastic wrap. Chill. Do not stir filling or it will break down.

To prepare the fruit: Wash and  evenly slice the strawberries or peaches. Set aside.

To make the glaze: Place jam in a small sauce pan. Stir over low heat until jam comes to a boil. Set aside.

To assemble: Spread filling evenly in pie shell and top decoratively with fruit by arranging the fruit from outside edge into the centre. Carefully glaze with jam. Decorate with mint leaves and serve immediately with whipped cream or even better, vanilla ice cream.

Peach Flan No. 2