23
BASIC PREPARATIONS
Preparation: 5 min.
Cooking: 20 min
Equipment: 28 cm pie tin
French Flan Pastry
Place the flour, sugar, butter cut into pieces and the egg yolk
in the bowl fitted with the main blade and switch the machine
on.
Add the water gradually via the feed tube and switch off as
soon as the pastry forms a ball. If the pastry doesn't form a
ball, slowly add more water.
Work the dough with the palm of your hand.
Wrap it in cling film and leave in a cool place for 1 hour.
Preheat the oven to 180°C / 355°F (gas mark 4).
Bake blind* for 20 minutes.
Ingredients
(for 550g)
• 250g flour
• 140g butter
• 100g caster sugar
• 45ml cold water
• 1 egg yolk
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