A DELICIOUS FRUIT FLAN.

Star (Christchurch), Issue 17878, 21 June 1926, Page 11

A DELICIOUS FRUIT FLAN.

Here is a recipe for which you need fresh fruit if you want to get the very best effects. Make a nice deep pastry flan, pricking over the flat part before you bake it, in order to pervent it rising. When cool, brush the inside of your flan case with egg in which a little castor sugar is beaten, and put in a slow , oven to harden like meringue. This prevents the fruit from making the crust sodden. Then fill with frviit, hulled or stoned, as the case may be, and pour over the fruit a fruit jelly of corresponding or suitable flavour that will blend nicely with it. The jelly must be cold and nearly set. It will set afterwards. Scatter a few chopped nuts over the middle, if liked, as this makes the sweet look still more recherche. An alternative is to make a border of ratifia biscuits which can Vie fixed on with a little jelly, and decorate the centre of the flan with whipped cream. It is, however, delicious without arty etceteras, so you need have no qualms about sending to the table unadorned.