Roger Vergé’s Sweet Flan Pastry

Preparation info
  • Enough for About


    Full-Size Tart Cases
    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This unusual sweet pastry recipe with its nip of rum comes from Roger Vergé’s Cuisine of the Sun. It is perfect for fresh fruit tarts – baked blind and filled with summer fruits, and in fact good enough to eat neat as biscuits – cut into fingers or circles, glazed with beaten egg and baked.