Shaping and Baking a Flan Ring

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  1. Place a flan ring (9 or 10 inches) on an ungreased baking sheet; or use a cake pan with a removable bottom.

  2. Roll chilled dough (Almond Short Pastry or Sweet Pie Pastry) between sheets of wax paper until it is one to two inches larger in diameter than the flan ring and about one-quarter inch thick.

  3. Peel off the top paper. Invert the pastry over the flan ring. Peel off the remaining paper. Ease the pastry down into the ring. Do not stretch. Allow the pastry to extend one-eighth inch above the ring or pan and make a decorative edge with the dull edge of a table knife. Refrigerate.

  4. Preheat oven to hot (400°F.). Set the rack in the middle of the oven.

  5. Line the bottom and sides of the pastry with aluminum foil and weight it with dried beans or rice. Bake for eight or nine minutes, until the pastry is set. Remove the foil and the beans. Prick the bottom of the pastry with a fork to prevent it from rising. Bake for about ten minutes longer, or until the shell is very lightly browned.

  6. Remove the flan ring or the rim of the cake pan and cool the shell on a rack.

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