John Myers
Speed semolina and Plum Flan
The perfect speed semolina and plum flan recipe with a picture and simple step-by-step instructions.
- 500 g Shortcrust
- 600 g Plums cut in half frozen
- 3 tbsp Semolina
- 1 quarter pinch Salt
- 2 bag Vanilla sugar
- 4 Pc. Free range eggs
- 3,5 dl Milk
- 1 tablespoon Sugar
- Bourbon vanilla from the mill
- Preheat the oven to 210 ° C. Line a lightly buttered or parchment-lined baking sheet with shortcrust pastry. Prick the bottom several times with a fork. Leave a generous margin.
- Spread the three tablespoons of semolina sparingly on the dough base (see photo). A quarter pinch of salt (a few grains) as well.
- Cover with the halved, frozen (or, of course, better fresh) plums so that the round halves are at the bottom. That way too much juice doesn’t leak out. By the way, plums are the cheapest, freshly harvested, frozen fruits that are available all year round. Real savings.
- Mix the four eggs, vanilla sugar, ground bourbon vanilla, sugar and milk with a hand blender or whisk and carefully pour directly onto the plums. Carefully loosen the edge on the sides of the sheet metal and fold it in. For those with a sweet tooth who like a lot of edges, maybe put an extra strip across the top.
- Put it in the oven and bake for a good 35-40 minutes, until it smells nice in the kitchen and the dough is already browning in places.
- Since there is little sugar in the topping, sprinkle a little on the hot tart and leave to cool for at least 20 minutes on the window sill in front of those with a sweet tooth.
- Carefully remove the flan from the base (with a sturdy cardboard box the width of the flan) and lift it onto a wire rack so that the base dries and becomes even more crispy. Let cool for another 10 minutes.
- Is served as a snack, healthy morning snack or as a dinner with coffee or cocoa.
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