Shortcrust flan case

Shortcrust flan case

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup plain flour
A pinch salt
60g butter
1 egg yolk
2 tablespoons iced water
a good squeeze lemon juice

Method

  1. Preheat the oven to 190°C. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub lightly and evenly in the flour, until the mixture resembles breadcrumbs. Beat the egg yolk, 1 tablespoon water and the lemon juice together then sprinkle evenly over the flour, stirring with a spatula or knife to form a dough. Add a little extra water if necessary. Knead lightly on a floured board, wrap in cling wrap and chill for 1 hour, or until required.
  2. Roll out on a lightly floured board to fit 20–23 cm fluted flan ring. Press pastry well into the fluted edge, being careful not to stretch it. Using a sharp knife, cut away the excess pastry so it is level with the top of the flan ring. Prick the base lightly with a fork. Line the pastry with a piece of greaseproof paper and half-fill with pie weights or dried beans. Chill for a further 15 minutes then bake for 10 minutes. Remove from the oven, remove the paper and beans and cool while preparing the filling. If not to be baked with filling, return to the oven for another 5–10 minutes until golden.

Note:

  • the flan case may be brushed with a little egg white before baking, if desired, as an extra precaution against the filling seeping through.

Food processor alternative:

  • Have the butter well-chilled, or even better, frozen. Fit the metal double-bladed knife. Sift the flour and salt into the food processor bowl. Cut the butter into small pieces and add to the flour. Process for 15–20 seconds, turning the motor on and off until the mixture resembles fine breadcrumbs.

    Add the egg yolk and sprinkle over the water and lemon juice. Process for about 20 seconds or until the pastry clings together and forms a ball. Knead lightly to form a smooth dough. Chill and use as required. (See above for rolling and baking.)
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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