Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Peach and Lemon Flan
An impressive dessert that uses only 4 ingredients. Trick everyone into thinking you are a pastry chef extraordinaire when they taste this delicious combination of sweet peaches and tangy lemon in sweet short pastry.
Makes 6–8
Prep Time 30 minutes (PLUS 10 minutes refrigeration)
Cook Time 15 minutes
Advanced
Ingredients
1 sheet frozen ready rolled sweet short pastry, thawed
410g can Wattie's Peaches Sliced in Clear Fruit Juice
200g pottle mascarpone
½ cup lemon curd or lemon honey
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat the oven to 200°C (fan assisted). Re-roll the pastry to fit a 23 cm fluted flan tin with removable base. Trim the edges and refrigerate for 10 minutes.* Step 2
To bake blind, line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 12 minutes. Remove the baking beans and paper and return to the oven for a further 2-3 minutes to allow the base to finish cooking. Place on a wire rack to cool completely. Step 3
Drain the Wattie's Peaches and reserve the juice. Step 4
To make the glaze, pour the reserved peach juice into a small saucepan. Bring to the boil and reduce until thick. Cool. Step 5
Gently mix together the mascarpone and lemon curd or lemon honey, until just combined.** Spread into the pastry base. Step 6
Cut and place the peach slices decoratively on the filling to cover. Brush the glaze over the peach slices. Chill before serving. Tips
*Refrigerating the pastry prior to baking blind will stop it from shrinking.
**Take care when mixing the mascarpone and lemon curd together. Over mixing can curdle the mixture.
What do I need?
Select All
1
1 sheet frozen ready rolled sweet short pastry, thawed
2
410 g can Wattie’s Peaches Sliced in Clear Fruit Juice
3
200 g pottle mascarpone
4
½ cup lemon curd or lemon honey
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
423121:423121
You might also like
Cook Time See packet instructions
Intermediate
Roast Turkey with Apricot and Almond Stuffing
Roast Turkey with Apricot and Almond Stuffing
Cook Time 20-25 minutes
Easy
Roasted Pumpkin & Lentil Salad with Yoghurt & Feta Dressing
Roasted Pumpkin & Lentil Salad with Yoghurt & Feta Dressing
