Nectarine cream flan

Nectarine cream flan

This is a great way to use up under-ripe nectarines as they’re lightly cooked for this flan.

By , 21 September 2015
Nectarine cream flan
  • Ready in: 90 mins
  • Serves: 8
  • Price: 60p per serving
Nutritional Info
Each 151g serving contains
  • Fat 27
    38%
  • Sat Fat 11
    55%
  • Sugar 24
    27%
  • Salt 0.7
    12%
  • Cals 480
    24%
of your reference intake.
Typical energy values per 100g: 1331kJ/318kcal.
Ingredients
  • 500g Asda Ready to Roll Shortcrust Pastry
  • Flour, for rolling out
  • 2 tbsp apricot jam
  • 4-5 nectarines
  • 1 tbsp lemon juice
  • 2 level tsp cornflour
  • 1⁄2 unwaxed lemon, zest of
  • 150ml crème fraîche
  • 2 medium free-range eggs
  • 75g caster sugar
  • Few drops vanilla extract
  • 2 tbsp icing sugar, for dusting
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry to the thickness of a £1 coin and use it to line a 23cm flan case. Prick the base. Lay a piece of foil in the case and weigh it down with dry rice or baking beans. Bake for 10 minutes, then remove the foil and rice or beans and bake for another 5 minutes.

  • Heat the jam until it melts and brush over the base of the pastry.

  • Halve and stone the nectarines, then cut each one into six to eight slices. Arrange neatly in the flan case, flesh side up.

  • Mix the lemon juice and cornflour until smooth. Add the lemon zest, crème fraîche, eggs, caster sugar and vanilla extract and mix until evenly blended. Gently pour into the flan case. Bake in the oven for 30 minutes or until the custard is beginning to set.

  • Leave to cool for at least 20 minutes. Dust with icing sugar before serving.