As promised, here is the recipe for my Cherry Flan Tart( or is it Cherries Flan tart?), featured in one of my previous post a couple of days ago in “The Cherry Picker”.We are right on cherry season, so many memories, especially in my Grandparents’ house, climbing the tree by the terrace and gorging ourselves with this wonderful summer treat! Before you ever start to do this dish, make sure you taste the cherries first. If they lack zing or a bit of body, you can soak them in some Kirsch or even lime juice for a couple of hours. It will give your tart an extra dimension when it comes to the final taste. Just dry them well before putting them in the cast, that’s all. But hey… First things first, the secret to a great tart, is a great homemade shortcrust pastry. And this is how I do mine…
Franckie’s Shrot Crust Pastry:
- 200g organic white flour
- 100g of butter (salted)
- 2 ice cubes
- 1 egg yolk
- Blend, knead a bit and cool for an hour
While the dough rests, put the cherries in a bowl, wash them, cut them in halves, remove the wee stone inside and place gently in a bowl…
Cut the cherries right in the middle and twist them. With the tip of the knife, remove the stone. It will be easier if the cherries are a few days old and will require a bit of patience. That is all the fun in my books! Before you roll the pastry and place it in a buttered and floured dish, prepare your mix that you will be pouring on top.
For the Flan Mix:
- 15cl of double cream
- 15cl of milk
- 60g of sugar
- a wee splash of vanilla essence
- 3 egg yolks
Whisk the egg yolks and sugar first, then the cream and the milk. Pour the lot over the fruits…
Place the cheries in the cast plum side up…
And then pour the mix over…
Paint the edge of the pastry with a beaten egg and bake at 150c or so but keep an eye as it will set fairly quickly. Less than 20/ 25 minutes.
Et voilá, wait until it cools completely and serve with a nice scoop of vanilla ice cream. Yum…
Keep Well and Eat Happy,
Slán Tamall
Franck
Hungry Breton 
A big slice for me, please 🙂
Looks amazing!
Thank you… Great time of yar for this! 🙂
This looks just yummy 🙂 And easy enough to try considering my disastrous skills in the kitchen… We used to have a massive cherry tree in the garden when I was a kid and we spent summer climbing there to eat cherries…your post just brought back many memories, thanks 🙂
You are welcome, yes, same here, a huge one in my Gran’s garden… Good times 😉 You can use any berries with this one… Enjoy, and thank you!
Oh Franck…this is my kind of tart…yum 😋
Thank you Frances… 🙂
Hey Franck, thanks for the recipe, and thanks for the tip of soaking the cherries into Kirsch or lemon/lime juice, I didn’t know about that! About the egg yolks, I am a bit confused though, is it one or two? In your recipe you wrote one egg yolk, but the picture of the dough ingredients in your mixer seems to show 2 of them… Or is it a reflection maybe? anyway, the tart still looks splendid and I can’t wait to try your recipe !
Hiya, 1 egg yolk for the pastry is enough, another to “paint” the crust before baking, and three for the flan mix 🙂 Sorry for the confusion 😉
You are forgiven, it still sounds delicious 🙂
Haha… Plus I realized thanks to you, that I have uploaded the wrong picture, I will rectify that now! 🙂
lol after I read your first response, I thought I might have “upset” you and that you decided not to comment about the picture containing two yolks! (some people are like that, though I would have been very surprised that You were too, I have to admit…). So… Glad I helped correcting in any way, and even more glad to confirm you’re cool !
Haha! Me? Never! I am glad you told me! Sometimes I post stuff and wake up during the night, realising I have made some grammar errors. Well spotted my friend, I felt a bit silly but hey; that is the story of my life. I don’t take myself too seriously 🙂 You have good eyes Sophie; thank you and have a great weekend 🙂 si tu veux causer sur FB je suis Fanch Ar Moenner. 🙂
Je sais, c le même nom et la meme photo qu’ici, good eyes hehe!
A deux lettres près 😉
Done 😀
I’ve pinned your recipe on my Pinterest to make sure it doesn’t get lost :)))
You are too kind 🙂
Hey Franck! Another thing… While we’re at it, using all these egg yolks, do you have like a secret recipe that would allow us to use all the remaining whites ?? (I hate wasting food). Please do not say Meringue, I will never dare making them. Will you please think about it for a future post, or eventually refer me to a previous post of yours that I would have missed ? Thank youuuuuuuuuuu !!!
Oops, sorry I only have meringue… Here is the link: the secret is to mix them with the sugar until thick: https://hungrybreton.com/2015/03/06/snow-drops/
Beautiful!
Thank you! 🙂 Almost the end for the cherries now …
A work of art, Franck! I was plum out of cherries so I used blueberries in their place. I must say, sir this is peach of a recipe! 🙂
Aw Lana, your are such a pet for saying that! Thank you so much! 🙂 ❤ ( P.S: "pet" in Irish slang means "petal" 😀 ) ; you've made my day! 😉
I love this, Franck! You are most welcome! I can now add Petal to my repertoire of names as well! It’s almost as versatile as your flan 🙂
Reblogged this on Once Upon a Spice and commented:
Cherries-As They Say “Life is Like a Bowlful” Franck’s Flan Tart of HungryBreton.com is a Sweet Twist of the Stem…Incredible!
That is so nice of you, thank you so much, you are very kind! 🙂
The pleasure is all mine, Franck! Thank YOU!