Easy Plum 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.

PLUM AND SOURED CREAM FLAN

Steps:

• To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out. Roll out the shortcrust pastry and line the flan tin. For the filling, halve the plums and remove the stones. Now beat the soured cream together with the caster sugar, egg yolks and mixed spice, then pour this into the pastry case and arrange the plums over the top (flat side up). Place the flan on the baking sheet and bake for 20 minutes. Then mix the cinnamon with the demerara sugar and sprinkle it all over the top. Bake for a further 20 minutes, turning the heat right up to gas mark 8, 450°F (230°C) for the final 5 minutes so that the top can brown nicely. Serve warm or cold.

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.

ORIGINAL PLUM TORTE

Steps:

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

EASY FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.

FLAN DE NARANJA (ORANGE FLAN)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.