December 16: Feeling Fruity

flan

As I sat flipping through the virtual rolodex of recipes in my brain, it dawned on me that I have never shared my recipe for Fresh Fruit Flan. It is one of my favorite things to make, and if you’re looking to impress this is the dish to bring. It is very showy, yet tasty too.

It is made in 3 parts:

Almond Crust

  • ½ cup ground almonds
  • 1 stick butter, softened
  • ½ cup sugar
  • 1 ½ cups flour
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Preheat oven to 375º. Combine almonds, butter, sugar and flour in a food processor. Add egg yolk, vanilla and almond extract and blend until dough begins to hold together. Press into a 11″ tart pan with removable bottom, pressing onto bottom and sides. Bake for 15 minutes, until golden brown. Let cool.

Filling

  • 8 oz. cream cheese, softened
  • 3 TBS sugar
  • 2 TBS amaretto
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Mix all filling ingredients in food processor until smooth. Spread evenly on cooled tart crust. Chill for 30 minutes, or until firm.

Fruit Topping

  • ½ cup orange marmalade
  • 1 TBS lemon juice
  • 2 TBS amaretto
  • Strawberries, cut lengthwise half with stems intact
  • Seedless Green Grapes, halved
  • Banana, sliced and dipped in lemon juice
  • Kiwi,peeled and sliced in rounds
  • Blueberries/Raspberries/Blackberries (optional)

Heat orange marmalade, lemon juice and amaretto in a small sauce pan on low until hot. Strain through a fine sieve and let cool. Arrange fruit in concentric circles. I start with the strawberries around the outmost edge, followed by grapes, bananas, and kiwis. I then dot blueberries between the base of each strawberry, then a circle of raspberries (or blueberries) between the grapes and bananas. If I’ve gone wild buying fruit, I like to end the middle with a small cluster of raspberries with a big blackberry on top but it is a little crazy to buy a whole thing of blackberries just for that. Brush with glaze. Refrigerate for a few hours and serve slightly chilled.

There is so much fruit left over, I bought a second tart pan and make two at a time. You really need a food processor to pull this off, especially the crust. I went out and bought a food processor just so I could make this flan, and now I don’t know how I lived without it.

This photo was my inspiration:

flan

Yet despite my best efforts I have not been able to create the little orange squiggles in the center. For years I have been trying to figure out how to make them. One day I was watching Ina Garten and she was talking about various ways to zest a lemon. And she showed this tool:

stripper

I was so excited! It’s called a citrus stripper. While not so good for zesting, it’s the tool you need to make the little orange squiggles. I ran out to Williams-Sonoma and brought one home. Have I had a chance to use it yet? That’s another story. I really need to make a couple of flans soon. Maybe if the Strawberries look fresh at Sam’s I’ll make them for Christmas.

Enjoy!

 

 

 

Did you like this? Share it:

4 thoughts on “December 16: Feeling Fruity

    1. Fresh fruit is always iffy, but I usually make it the day before I serve it. If we don’t cut into the second one, it will still be good for another day or two. We’ll eat on them for a week sometimes, but as with anything it is the freshest right after you make it.

  1. Glad to have this recipe! It looks delicious!

    Cannot live without the food processor, either – mine is an older model and works wonderfully for so many jobs!

Comments are closed.