This fruit flan recipe was given to me by a great cook and great friend. In some countries, such as the U.K. and Germany, flan is not a baked custard dessert but instead similar to a fruit tart, made with a cake-like crust, custard filling, and fresh fruit on top. This recipe is a riff on that style of flan, made with a cream cheese filling reminiscent of what we in the U.S. call a fruit pizza.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 2 hrs 30 mins
Servings: 16
Ingredients
- 2 ⅛ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ cup white sugar
- ½ cup confectioners’ sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch jelly roll pan.
- Make the crust: Sift flour, cream of tartar, and baking soda into a mixing bowl.
- Beat both sugars, butter, oil, egg, and vanilla in a large bowl with an electric mixer until creamy. Gradually mix in flour mixture until well blended. Spread evenly over the bottom of the prepared pan.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Make the filling and top with fruit: Beat cream cheese, sugar, and vanilla in a bowl until smooth and creamy. Spread over cooled crust and arrange fruit decoratively over top. Refrigerate until glaze is ready.
- Make the glaze: Stir sugar and cornstarch together in a small saucepan. Whisk in water, orange juice, and lemon juice and bring to a boil over medium heat. Boil gently for 1 minute, then remove from the heat and allow to cool completely, 20 to 30 minutes.
- Spoon or brush glaze evenly over fruit. Refrigerate for at least 1 hour before serving.
