Fruit flan
Makes 8–10 slices
Dough ingredients
230 g puff pastry
30 g hazelnuts, ground
500–600 g fruit (e.g. apricots, plums,
pears, apples, cherries)
Ingredients for the topping
2 eggs, medium
200 ml double cream
50 g sugar
1 tsp vanilla sugar
Method
Line a round flan tin (C 27 cm) with the
dough and sprinkle with the ground
hazelnuts.
Wash the fruit, peel and stone if
necessary. Slice and arrange on top of
the pastry.
Mix the eggs, cream, sugar and vanilla
sugar and pour over the fruit. Bake until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Fruit flan
Shelf level See display
Programme
duration
approx. 47
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 230
Pre-heat Yes
Heating-up phase Rapid
Shelf level 1
Duration 35–40
Tips
You can use homemade or shop
bought puff pastry for this recipe.
Baking
31
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