This recipe by former H&H food editor Jennifer Low is from her cookbook Kitchen For Kids (2004 Whitecap Books). Made with any fresh seasonal fruit, this versatile dessert is easily customized to your tastes. This recipe was first featured on House & Home TV 2004.
Flan Bottom & Topping
1/2 cup white sugar
2 tbsp butter
1 large egg
1/2 tsp vanilla extract
Sprinkle of salt
1/4 cup milk
1/2 cup all-purpose flour (spoon in, level)
1/2 tsp baking powder
2/3 cup vanilla pudding or soft custard
About 1 cup assorted fruit of your choice (fresh berries, banana slices, grapes or canned apricot halves, peach slices, orange segments)
2 tsp white sugar
2 tsp cornstarch
1/2 cup water
2 tsp lemon juice
Step 1: Preheat oven to 350°F.
Step 2: Grease and flour a tart pan. Place on a baking sheet.
Step 3: In a bowl, use a wooden spoon or baking spatula to cream the sugar and butter. Mix in the egg, vanilla and salt. Gradually add the milk.
Step 4: In another bowl, sift and mix the flour and baking powder.
Step 5: Use a whisk to gradually stir the flour mixture into the butter mixture. Blend well. Pour into the tart pan. Put the baking sheet with the pan into the oven and bake 25-26 minutes, or until the cake is golden. Cool completely before pushing out the flan, leaving the bottom of the pan under the cake. Put the cake on a serving plate.
Step 6: Spread the vanilla pudding or custard over the cake. Arrange your fruit on top. Make the flan glaze, if you wish.
Step 1: Mix the sugar and cornstarch in a bowl. Use a whisk to stir in the water and lemon juice. Whisk out any lumps.
Step 2: Heat at 50% power in the microwave until thickened (about 1-1/2 minutes). Stir smooth, then heat again at 50% power for another 1-1/2 minutes. Stir smooth. Cool slightly. Arrange fruit on top. Chill before eating.
Makes 1 tart
Reprinted with permission from Jennifer Low's Kitchen For Kids (2004 Whitecap Books).