Rich Flan Crust

Preparation info

  • Makes

    100 g

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A rich shortcrust pastry keeps its shape well when baked. If made with butter and stored in a lidded tin when quite cold it will keep well for several days. In summer you can bake several flan cases and keep them ready to fill and serve with summer fruits.


  • 100 g/4 oz plain flour
  • pinch salt
  • 50 g/2 oz butter
  • 25 g/1 oz sifted icing sugar
  • 1 egg yolk
  • 1 tablespoon water


Sift the flour and salt into a mixing basin. Add the butter cut in pieces and rub into the mixture. Add the sifted icing sugar and mix through the ingredients. Blend the egg yolk and water and using a fork stir into the contents of the mixing basin. Mix to a rough dough, then turn out on to a lightly floured surface and knead for a moment until smooth.

Place the dough in a polythene bag and leave to rest in a cool place for 30 minutes before using. If chilled in the refrigerator, allow to come back to room temperature before rolling out.

To make a pastry flan, roll the pastry out on a lightly floured surface to a circle slightly larger all round than a 20-cm (8-in) flan case – preferably one with a loose base, or a flan ring set on a baking tray. Line the case with the pastry, pressing in from the centre out to the edges to exclude any air bubbles. Prick the base with a fork and fill the centre with a piece of crumpled kitchen foil to weight down the middle.

Place above the centre in a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 12 minutes. Remove the foil and return the pastry case to the oven for a further 5–8 minutes to dry out the centre. Fill with fruit and glaze in the same way as for sponge flan cases.