This is a very simple dish to make and a very tasty one at that.
We have young Sam W, aged 11 to thank for the sweet short crust pastry
recipe, which has been in his family for around a hundred years.
The ingredients below will make a strawberry flan, enough for six people.
For the Filling
Plain flour, sieved
11 fl ounces
Red seedless jam
For the Pastry Base
Self raising flour
Pinch of salt
Water to mix
1 Medium-sized oven-proof dish
Notes for the Cook!
Turn your oven on now so that it's pre-heated ready to cook later on!
Heat settings are 200 °C/ 400 °F/ Gas mark 6.
Sieve the flour
and salt and stir in the sugar.
Add the fat and rub in until it resembles breadcrumbs.
Fold in enough water to create a firm mixture (it should feel
quite hard.) Prick the bottom with a fork to allow the steam to
escape from under the pastry.
Chill in the fridge for at least half an hour.
Put in the oven and bake for 15minutes. Leave to cool.
Blend 3 tablespoons of milk with 1oz of flour and
sugar, whisk in the egg yolks and milk.
Heat the mixture gently stirring until the custard thickens, boils
and is smooth.
Leave to cool.
Click on the picture to the left and see a larger
picture of how the mixture should look when cooked.
The picture to the left shows you how the flan case should look
Pour the custard into the cooled pastry case.
Cut the strawberries in half and arrange on the custard.
Warm the jam with 1 tablespoon of water and use to
coat the strawberries.
Put the flan back into the fridge till you're ready to serve