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


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