Super Cheaty Apple Berry Flan


Apple Berry Flan

Jump to Notes
Jump to recipe

The onset of the Silly Season brings all sorts of pressures, not the least of which revolve around food. What to buy, what to serve, what to take to the many functions that cluster around the end of the year. Don’t kid yourself, “bring a plate” has become a full contact sport, with no quarter given. Celebrity chefs and gourmet outlets spruke all sorts of exotic delicacies to help you “win” .. at a price. Sod that. This dessert manages to look stunning and taste delicious while being super cheaty to make. Fast, fool proof and won’t bankrupt you .. the only real difficulty is get it there without eating it on the way 🙂


If you don’t have Spiced Apple Curd, substitute 1 cup of apple sauce mixed with 1 Tablespoon sugar and a pinch each of cinnamon and ginger

This recipe lends itself to so many variations .. passionfruit curd “custard” topped with tropical fruit salad, sprinkled with toasted coconut and dressed with white rum and lime marmalade. Lemon or lime “custard” topped with mandarine segments and blueberries dressed with pistachios and brandied apricot syrup .. or mangoes drizzled with chocolate liqueur. 

Serves 8 – 10

  • 2 sheets frozen shortcrust pastry
  • 1 cup spiced apple curd
  • 5oog/1lb marscapone
  • 300ml/10oz double cream
  • 500g/1lb frozen mixed berries
  • 1 punnet/250g/8oz strawberries
  • 2 Tbsp berry jam
  • ¼ cup kirsch OR brandy
  • 2 Tbsp caster sugar
  • ½ tsp vanilla essence
  • ¼ tsp ground cinnamon
pastry shell waiting to go into the oven

pastry shell waiting to go into the oven

Turn the oven onto 170ºC/340ºF and allow it to warm up while the pastry defrosts and you prepare a quiche dish.

Grease the bottom and sides of a 25cm/10″ quiche dish (the fancier the dish the better)

Line the dish with pastry. Tear or cut off the bits that overlap and use the offcuts to fill in gaps. Don’t get it too perfect (I wrinkle mine up deliberately) this is hand made after all!! 😛

Place baking paper in the base of the pastry shell and fill with dry beans or baking beads. Bake for 20 – 30 minutes or until golden brown. Remove the paper and beans or beads immediately. Allow the flan shell to cool completely before filling. If you are in a hurry, put it in the fridge.

Beat the marscapone and cream together until very thick (but not butter). Fold in the Apple curd (or prepared sauce) until well mixed. Refrigerate until required.

Pour the frozen berries into a basin, drizzle with the kirsch. Wash, hull and halve the strawberries. Sprinkle with sugar, cinnamon and vanilla. Stir them gently into the berry mix until everything is thoroughly mixed. Stand the basin in a cool place until the berries have defrosted. By that time the pastry is usually ready.

Spoon the filling into the cooled shell and spread evenly

Drain the berries, reserving the liquid. Spoon the berries evenly over the filling.

Mix the reserved liquid together with the jam (I use Strawberry Jam for Grownups, but any decent berry jam will do). Stir it until very smooth. Drizzle over the berries.

Refrigerate until required.








Submit a Comment

Your email address will not be published. Required fields are marked *