How To: Gluten-Free Summer Peach Flan

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We found our first peaches in the store this week…. A reminder that summer in Australia is coming soon, just as it disappears in the Northern Hemisphere. Maybe there are peaches left from summer in the North, there are definitely peaches coming in the South. They are a fruit which has no equal, in juiciness and flavour.

This is another post from the past from December 2011.

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The secret to this perfect peach flan is a fantastic knife. We use a Japanese ceramic knife for the delicate slicing that this recipe requires. This flan is a showstopper and a great addition to a summer party.

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Recipe for Summer Peach Flan

Ingredients for Shortcrust Pastry

225g (2 cups) All purpose gluten-free flour (of course you can use gluten flour also)

good pinch of salt

100g (8 tablespoons) butter at room temperature

45ml (3 tablespoons) cold water

Sugar – to taste (I used about 2 tablespoons of white sugar only)

How to Make Shortcrust Pastry Pie Shell

1.Sift the flour and sugar into a mixing bowl

2.Cut the butter into small chunks and rub it into the flour mix between your fingers.

3.Pour the water in and combine to make a stiff dough.

4.Take the dough out of the bowl and roll it in your fingers to make a ball.

5.Wrap the dough in plastic wrap and leave in the fridge for ten minutes to an hour. (You can leave it overnight as I did – no problem).

6.Roll out the dough on a floured board with quick rolls from the middle, turning the board around.

7.Lightly grease your pie dish.

8.Stretch the dough over your pie dish, gently press it in and trim the edges. Prick the base with a fork and place in the fridge for 30 minutes.

9.Preheat the oven to 180 degrees celcius (350 Farenheit).

10.Line the pastry with baking paper and cover with lentils or baking weights. Bake for 15 minutes, then remove the lentils or weights and cook for another ten minutes until golden. Remove from the oven and let it cool.

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Ingredients for Peach Flan Filling

4 – 5 ripe peaches

2 teaspoons freshly ground nutmeg

Sugar to taste – I only used two dessert spoons as I like to use as little sugar as possible.

How to Make Flan Filling

1.Cut the peaches into quarters, then carefully remove the stone and cut the quarters into four small slices.

2.Place the thin peach slices around the pin tin, starting from the outside and overlapping them. Make sure that the pieces are faced with with skin to upwards.

3.When you get to the centre, cut some tiny slices for the middle.

4.Sprinkle the nutmeg and sugar over the peaches.

5.Place the flan in the oven and cook at 180 degrees celcius (350 Farenheit) for 30 minutes.

Slice your flan and serve with cream or ice cream – or plain because it is divinely delicious!

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