Flan Dr Cerises
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Line a flan dish with puff pastry or sweet pastry scraps.
Prick the pastry with a knife and sprinkle with sugar.
Fill the pastry with fresh pitted cherries, packing them tightly.
Bake and finish
Bake in a moderate oven at 350°F (175°C) for 35 minutes.
Remove from the oven and sprinkle with more sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry or sweet pastry scraps
- Forms the crisp, buttery base that holds the fruit filling.
- Sugar
- Sweetens the cherries and helps them caramelize slightly on the surface.
- Fresh cherries
- Provide the main fruit filling, releasing juice that moistens the pastry as it bakes.
The step that matters
Packing the cherries tightly. Tightly packed cherries leave little空 space for their juice to pool unevenly, so the filling bakes more evenly and the pastry stays drier underneath.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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