A 'flart' is a cross between a flan and a tart.
For a 9" flart, ingredients for the base are:
4 oz plain flour
2 oz butter/marge
1 oz soft brown sugar
1 x large egg.
Crumb flour, fat & sugar together, then mix in the egg. Mixture will resemble thick, sticky batter. Grease a 9" springform tin and spread in flart base mixture, drawing the batter up the sides and spreading it about until even-ish. Bake at 400F for 5mins, then prick base, and cook for further 10-15mins at 350F. Allow to cool.
For the filling:
Prepare and slice fruits of your choice and arrange in a pattern in the flart base. The flart in the picture is strawberry, apricot and cherry.
For the glaze:
Stir together 1 x TBSP apricot jam, 1 x TBSP runny honey and 1 x TBSP hot water. Drizzle evenly over the sliced fruit.
Place flart into the refridgerator to set.
Serve with whipped double cream.
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