Four seasons fruit flan
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Flan Shell--- | ||
| ¼ | cup | Soft Butter |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Almond Paste |
| ½ | teaspoon | Lemon Peel; Grated |
| 1 | Whole Egg White | |
| ¾ | cup | All-Purpose Flour; Sifted |
| 3¼ | ounce | Vanilla Pudding And Pie Filling Mix |
| 1½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 4 | Ladyfingers; Split | |
| 2 | teaspoons | Kirsch -Apricot Glaze--- |
| ½ | cup | Apricot Preserves |
| 13 | Banana Slices; Cut Diagonally, 1/8\" Thick | |
| ⅓ | cup | Fresh Raspberries |
| ⅓ | cup | Seedless Green Grapes |
| 8 | Fresh Strawberries; Halved | |
| ¼ | cup | Fresh Blueberries |
Directions
PASTRY CREAM
1. Make Flan Shell: Grease and lightly flour an 8-by-11/2-inch round layer-cake pan. In small bowl of electric mixer, at medium speed, cream butter, sugar, almond paste, and lemon peel until well combined. Add egg white; beat, at high speed, until smooth. Gradually beat in flour. With fingers, press evenly onto bottom and side of pan. Refrigerate - 1 hour.
2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15 minutes. Gently turn out on rack; cool.
3. Make Pastry Cream: In small saucepan, combine pudding mix with milk.
Cook as package directs. Remove from heat. Turn into bowl. Add vanilla.
~ace sheet of waxed paper on surface of filling. Refrigerate until chilled.
4. Assemble flan 1 hour before serving: Spread half the pastry cream over bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch.
Cover with rest of cream.
5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2 tablespoons water, stirring until melted. Strain; cool. Arrange fruit over surface, brushing with glaze. Refrigerate. Serves 8.
Recipe by: diane@... (The Four Seasons, New York) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@...> on Nov 27, 1997