- Blueberry & Orange Summer Flan.jpg (41.13 KiB) Viewed 664 times
Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves: 8
If served as eight portions, provides 340 cals, 36g fat (of which 13g saturates), 13g sugar and 0.5g salt per portion.
Ingredients
- 200g (7oz) mascarpone - room temperature
- 40g (1½oz) icing sugar
- 1 tbsp cornflour
- 1 large orange, zested - and ½ juiced
- 2 medium eggs, 1 in small bowl, beaten
- 200g (7oz) of blueberries and blackberries - use fresh or frozen
- 20g (¾oz) icing sugar and a sprinkling to serve
- 1 pack all-butter readymade puff pastry
- Baking sheet
Method
1. Pre-heat the oven to 230°C/Fan 210°C/Gas Mark 8.
2. In a medium bowl, add the cheese, 40g (1½oz) icing sugar, cornflour and orange juice. Mix until smooth. Lightly add in 1 beaten egg. Add another egg to the bowl, beat, then put to the side for later.
3. In another bowl add blueberries, 20g (¾oz) icing sugar and ¾ orange zest, gently mash to crush a few berries.
4. On a floured surface roll pastry out to roughly 25cm x 35cm (10in x 12½in) and with the back of a knife lightly draw a 3cm (1¼in) border around the pastry. Transfer to lined baking sheet.
5. Evenly spread the cheese mixture in the middle, taking care not to spill onto the border, dot over ¾ of the berries.
6. Make 4 diagonal cuts on each corner of the pastry from the border to the outer edge, fold into the berries so they overlap.
7. Cover in cling film and chill in the fridge for 30 minutes.
8. After chilling, glaze the sides with the remaining beaten egg. Bake for 10 minutes at 230°C/Fan 210°C/Gas Mark 8 and then turn down to 160°C/Fan 180°C/Gas Mark 6 for 25 minutes.
9. Transfer immediately to a rack and leave for 30 minutes.
10. Add remaining blueberries and orange zest before serving.
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