French Flan: Fruit

• PASTRY
• 1 1/4 cups (300 mL) Pastry Flour
• 2 tbsp (30 mL) icing sugar, sifted
• 1/2 cup (125 mL) butter, softened
• FILLING
• 1 pkg (1 pkg) (8 oz/250 g) cream cheese
• 1/2 cup (125 mL) icing sugar, sifted
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) whipping cream
• 3 cups (750 mL) fruit
• GLAZE (OPTIONAL)
• 1/2 cup (125 mL) apricot jam, sieved
• 1 tbsp (15 mL) lemon juice

1. PASTRY
2. 1. COMBINE flour and icing sugar.
3. 2. CREAM butter and gradually blend in flour mixture until smooth.
4. 3. PRESS evenly on bottom and sides of 9" (23 cm) flan pan; prick well with fork and chill 15 minutes.
5. 4. BAKE at 425u0b0F (220u0b0C) for 7 to 10 minutes or until light golden. Cool thoroughly.
6. FILLING
7. 5. BEAT cream cheese, icing, sugar and vanilla together until smooth.
8. 6. WHIP cream until stiff and fold into cheese mixture. Spread evenly in baked crust.
9. 7. COVER with fruit.
10. 8. SERVE immediately, or if desired melt jam and lemon juice together until smooth and brush over fruit.
11. 9. SERVE flan at room temperature from maximum flavor.

pastry flour, icing sugar, butter, filling, cream cheese, icing sugar, vanilla, whipping cream, fruit, apricot, lemon juice

Taken from www.epicurious.com/recipes/member/views/french-flan-fruit-50081992 (may not work)