TART - Flan Parisien

By Aemelia

Ingredients

• For the pate brisee:
• 2 1/4 cups flour
• 3/4 cup butter, softened
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 egg yolk
• 3 tablespoons milk
• For the flan patissier:
• 3 cup milk
• 1/2 cup water
• 4 eggs
• 1 3/4 cup powdered sugar
• 1/2 cup + 2 tablespoons cornstarch
• 1 teaspoon vanilla extract or 1/2 vanilla bean (seeds only)
• apricot jam for glazing (optional)

Details

Adapted from zencancook.com

Preparation

Step 1

For the pate brisee:
Sift the flour in a large bowl.
In another bowk, mix the butter with a spatula to a creamy consistency. Add the salt, sugar and egg yolk and mix well. Add the milk and mix.
Add the flour to the butter mixture and mix with your hands until you obtain a dough with smooth consistency.
Wrap it in cling wrap and let it rest in the refrigerator for at least 2 hours.
For the flan Parisien:
Butter an 8-inch wide & 1 1/4-inch tall pie dish.
Roll out the pate brisee and line the pie dish. Refrigerate until ready to use.
Preheat oven to 350′F
Combine the milk, water and vanilla in a large saucepan and bring to a simmer. In a large bowl, whisk the eggs, the sugar and the cornstarch. Add the mixture to the hot milk in a steady stream while whisking. Keep whisking until the mixture thickens and starts to boil. Remove from the heat.
Let the custard cool for 10 minutes before pouring it in the pie dish.
Bake for 1 hour, until set and brown on top. Cool and refrigerate overnight. Glaze with apricot jam.