Rub butter on a fluted tin flan mould with a loose bottom, and line it with good puff paste. With a pastry-knife Vandyke3 the edge, and carve each Vandyke as a rose-leaf, veined. Bake ‘blind’. Fill with any sort of preserved fruit, as cherries, apples, apricots or pears.
Creamed flans are made by preparing thick frangipane into which six