Sweet Pastry Flan Case Recipe

Sweet Pastry Flan Case Recipe

Ingredients: Makes one 20 cm / 8 in flan case (Pie shell)

175 g plain (all-purpose) flour
A pinch of salt
75 g unsalted (sweet) butter, softened
7.5 ml caster (superfine) sugar 1 egg yolk
15 ml water

Method:

Sift the flour and salt into a bowl. Make a well in the centre and add the butter, sugar and egg yolk. Gradually knead in the flour until the mixture forms a ball, adding the water to form a soft but not sticky dough. \Vrap the pastry (paste) in clingfilm ;plastic wrap) and chill for 30 minutes.
Roll out and use to line a 20 cm/8 in flan ring set on a baking (cookie) sheet. Prick the base with a fork and fill with crumpled foil. Bake in a preheated oven at 200C/400F/gas mark 6 for about 10 minutes, then remove the paper and bake for a further 5 minutes to dry out. Cool slightly, then remove the flan ring and transfer the flan case to a serving plate. Use as required.


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