Plum And Soured Cream Flan Recipes

PLUM TART

Steps:

• How To Make The Crust:
• In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
• By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
• Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
• Preheat oven to 350F/180C.
• How To Make The Plum Layer:
• Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
• Set aside.
• How To Make The Custard:
• Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
• How To Assemble The Plum Tart:
• Butter the bottom of a 9 inch pie or tart pan.
• Lightly dust your work surface with flour.
• Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
• Sprinkle walnuts on the dough.
• Arrange the slices of plums in circle.
• Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
• Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.

SOUR CREAM AND PLUM FLAN

Steps:

• Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
• Preheat your oven to 200°C.
• Mix the filling ingredients together.
• Place the plums cut side up onto the flan case. Pour the filling on top.
• Put into the oven for 20 minutes.
• Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.
• Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.

FRESH PLUM FLAN

Steps:

• Cream together sugar, butter.
• Beat in eggs, beat well.
• Combine flour, baking powder and rind.
• Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
• Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
• Arrange plums, cut side down, in circles on top, gently press into batter.
• Combine topping- sugar and cinnamon, sprinkle over fruit.
• Bake in 350 degree (180 C) oven 45-55 minutes.

SWEET & CREAMY SOUR CREAM FLAN

Steps:

• Heat oven to 350ºF.
• Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.