A stunning sweet pastry case made without blind baking. The case is sealed with an egg wash to create a waterproof barrier, preventing fillings from making the pastry soggy. Perfect for fresh fruit flans and other desserts.
Adapted from a video by John Kirkwood
Sweet Pastry Case (Fruit Flan). Perfect desserts, No Blind Baking ;)
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1
Add flour to a food processor, or blend ingredients by hand if you don't have a machine.
2
Add icing sugar.
3
Add orange zest for a wonderful citrus flavour.
4
Add salt, or skip if using salted butter.
5
Add cold butter, ensuring all ingredients remain cold. If making by hand, work quickly.
6
Pulse until mixture resembles fine breadcrumbs, or quickly rub together with fingertips if making by hand.
7
Drizzle in the beaten egg until the mixture comes together, rolling around the machine—about 30–45 seconds. If making by hand, use a cold knife to bring it together.
8
Gently mould the pastry into a puck shape, wrap in cling film, and refrigerate for at least 15 minutes before rolling.
9
Preheat oven to 170°C (340°F, gas mark 3).
10
Lightly dust the work surface and pastry with flour. If the pastry has been chilled for more than 1 hour, remove it 15 minutes before rolling to prevent cracking.
11
Roll the pastry in one direction, turning it 90° at a time to keep it round. Flip and dust with flour a couple of times to prevent sticking. Continue until the thickness guides touch the work surface.
12
Test the size against the flan tin—it should be about 6 cm (2½ in) larger than the tin. If too big, trim the edges. Save a small piece to use as a pastry pusher.
13
Roll the pastry onto the rolling pin, clear flour from the bench, then unroll it gently onto the flan tin.
14
Gently manipulate the pastry into the tin, pushing it down firmly into the corners where the base meets the sides.
15
Using your pastry pusher, gently press along the sides of the tin once more.
16
Use the rolling pin to trim off excess pastry in two passes, then pull away the trimmed edges for a clean finish.
17
Prick the pastry all over with a fork (called docking) to allow trapped air to escape and prevent the case from puffing up during baking. Use more pricks than usual for this recipe.
18
Place the tin in the preheated oven and set the timer for 25 minutes. The extensive docking means you don't need to blind bake with parchment and baking beans.
19
Remove from the oven and place on a wire rack. While still hot, brush generously with egg wash, getting plenty into the docking holes. This creates a waterproof barrier. Let it set for 5 minutes.
20
Fill with your choice of filling. This recipe demonstrates fresh fruit (kiwi, melon, grapes, strawberries, raspberries, and blackberries).
21
Make a simple glaze with sugar and hot water, and brush over the fruit to give it a nice shine.
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