Belgian Plum Flan

Belgian Plum Flan Recipe - Traditional Dessert from Belgium

Region / culture: Belgium | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Belgian Plum Flan is a delightful dessert that combines the sweetness of ripe plums with the creamy texture of Crème Patissière, all encased in a buttery shortcrust pastry. This dessert is perfect for those who appreciate the delicate balance of flavors and textures. The addition of an apricot glaze not only enhances the taste but also gives the flan a beautiful, glossy finish. Whether you're a seasoned baker or new to the kitchen, this recipe offers a rewarding experience and a delicious outcome.

History

The Belgian Plum Flan, known in Belgium as "Pruimentaart," has its roots in the rich culinary traditions of Belgium, a country renowned for its exceptional pastries and desserts. The use of fresh plums in desserts is a long-standing tradition in Belgian cuisine, especially during the plum season when the fruit is at its peak of ripeness. Over the years, this recipe has evolved, incorporating elements like the Crème Patissière and apricot glaze, which add depth and complexity to the dish.

Ingredients

1 x 20 cm/8 inches Sweet shortcrust pastry Flan case
300 ml/10 fl oz water
2-3 tbsp caster sugar
450 g/1 lb Fresh Ripe plums, halved and stoned

Crème Patissière

75 g/3 oz granulated sugar
3 egg yolks
3 tbsp plain flour
240 ml/8 fl oz boiling milk
25 g/1 oz butter
1 tsp vanilla extract

Glaze

4 tbsp apricot jam
1 tbsp lemon juice

How to prepare

Place the water and caster sugar in a large saucepan and bring it to a boil, stirring. Then add the plums and mix well.
Reduce the heat and cook for 5-10 minutes until the plums are just tender but still intact.
Remove the saucepan from the heat and let it cool.
Meanwhile, in a large mixing bowl, beat together the granulated sugar and egg yolks until they become pale and thick.
Whisk in the flour until the mixture becomes smooth.
Gradually add the boiling milk in a steady stream, while whisking constantly.
Transfer the mixture to a saucepan and slowly heat it to near boiling point, stirring constantly.
Continue to cook for another 2 minutes, stirring all the time.
Remove the saucepan from the heat, beat in the butter and vanilla extract, then place the saucepan in cold water and continue to stir until it cools down.
Once the mixture is cold, pour the creme into the pastry case, then arrange the plums (cut sides down) in the filled case. The tops of the plums should be above the creme. Set it aside.
In a small saucepan, melt the jam with the lemon juice over low heat, mixing well.
Brush the apricot mixture over the top of the plums to glaze them, then set it aside to completely cool before serving.

Variations

For a twist on the traditional recipe, try using different types of stone fruit such as peaches or apricots.
A sprinkle of almond flakes on top of the glaze can add a delightful crunch and nutty flavor.
For a lower sugar version, reduce the amount of sugar in the Crème Patissière and opt for a sugar-free apricot jam for the glaze.

Cooking Tips & Tricks

To ensure the success of your Belgian Plum Flan, consider the following tips:

- Use ripe but firm plums for the best flavor and texture.

- When making the Crème Patissière, ensure the milk is boiling before adding it to the egg mixture to prevent curdling.

- Constant stirring of the Crème Patissière is crucial to achieve a smooth consistency.

- Allow the cooked plums to cool before arranging them on the Crème Patissière to prevent it from becoming too runny.

- The apricot glaze should be applied gently with a pastry brush to avoid displacing the plums.

Serving Suggestions

Serve the Belgian Plum Flan chilled or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

Mastering the Crème Patissière is key to this recipe. It involves tempering the egg yolks with hot milk and then cooking the mixture until it thickens, which requires constant stirring to achieve the perfect consistency without curdling.

Ingredient Substitutions

If shortcrust pastry is not available, a puff pastry can be used as an alternative for a different texture.

- In the absence of fresh plums, canned plums (well-drained) can be used, though the flavor may be slightly different.

- Lemon zest can be added to the Crème Patissière for a citrusy twist.

Make Ahead Tips

The Crème Patissière and the pastry case can be prepared a day in advance and stored in the refrigerator. Assemble the flan with the plums and glaze a few hours before serving to ensure the pastry remains crisp.

Presentation Ideas

For an elegant presentation, arrange the plum halves in a circular pattern with the cut side facing down. A light dusting of powdered sugar just before serving can add a touch of sophistication.

Pairing Recommendations

A glass of sweet dessert wine or a cup of strong coffee makes an excellent accompaniment to the Belgian Plum Flan, balancing its sweetness and richness.

Storage and Reheating Instructions

The Belgian Plum Flan is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. It is not recommended to reheat the flan as it may affect the texture of the pastry and the Crème Patissière.

Nutrition Information

Calories per serving

A serving of Belgian Plum Flan contains approximately 350 calories. While this dessert is on the richer side, it can be enjoyed in moderation as part of a balanced diet.

Carbohydrates

A single serving of Belgian Plum Flan contains approximately 45 grams of carbohydrates. The majority of these carbs come from the sugar used in the Crème Patissière and the glaze, as well as the natural sugars found in the plums.

Fats

This dessert contains about 15 grams of fat per serving, with the primary sources being the butter in the Crème Patissière and the shortcrust pastry. Using high-quality butter not only contributes to the fat content but also adds to the flan's rich flavor.

Proteins

Each serving of Belgian Plum Flan provides around 5 grams of protein, mainly from the egg yolks used in the Crème Patissière. Eggs are an excellent source of high-quality protein and other essential nutrients.

Vitamins and minerals

Plums are a good source of vitamins A and C, potassium, and dietary fiber. The eggs and milk in the Crème Patissière contribute calcium and vitamin D, making this dessert not just delicious but also nutritious.

Alergens

Common allergens in this recipe include gluten (from the flour in the pastry), eggs, and dairy. Those with sensitivities to these ingredients should exercise caution.

Summary

Belgian Plum Flan is a moderately high-calorie dessert with a good balance of carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, thanks to the inclusion of fresh plums, eggs, and milk.

Summary

Belgian Plum Flan is a classic dessert that showcases the delightful combination of plums and Crème Patissière, all encased in a sweet shortcrust pastry. With its rich flavors and elegant presentation, this flan is sure to impress at any gathering. By following the tips and variations provided, you can customize the recipe to suit your taste and make it a cherished addition to your dessert repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Belgian Plum Flan. It was a warm summer afternoon, and I was visiting my dear friend Marie in the quaint little village of Bruges. Marie was known throughout the village for her delicious baked goods, and that day she had decided to teach me her secret recipe for Belgian Plum Flan.

As we gathered the ingredients in Marie's cozy kitchen, she began to tell me the story behind the recipe. She explained that the flan was a traditional dessert in Belgium, made with fresh plums and a custard-like filling. The recipe had been passed down through generations in her family, and she was thrilled to share it with me.

We started by preparing the pastry crust, mixing flour, butter, and sugar until it formed a crumbly dough. Marie showed me how to press the dough into a tart pan, then blind bake it until it was golden brown and crisp. While the crust cooled, we moved on to the filling.

Marie sliced the plums into thin wedges, arranging them in a beautiful pattern on top of the crust. She then whisked together eggs, sugar, cream, and a touch of almond extract to create the rich custard filling. As she poured the filling over the plums, the sweet aroma filled the kitchen, making my mouth water in anticipation.

After carefully placing the flan in the oven to bake, Marie and I sat down at her kitchen table to enjoy a cup of tea and chat. She told me stories of her childhood in Belgium, of baking with her mother and grandmother, and of the joy that sharing these recipes brought her. I listened intently, savoring every word and feeling a deep connection to the traditions and memories she held dear.

When the timer finally chimed, we rushed to the oven to check on our creation. The flan had puffed up beautifully, the plums glistening and golden on top. Marie beamed with pride as she carefully removed the flan from the oven and set it on the counter to cool.

As we sliced into the flan and took our first bites, I knew that this recipe would become a cherished part of my own culinary repertoire. The combination of sweet, juicy plums and creamy custard was simply divine, a perfect balance of flavors and textures that danced on my taste buds.

Before I left Marie's kitchen that day, she handed me a handwritten copy of the recipe for Belgian Plum Flan. She urged me to make it for my own family and friends, to share the love and tradition that she had passed on to me. I promised her that I would, and as I hugged her goodbye, I knew that this recipe would hold a special place in my heart for years to come.

And so, whenever I bake a Belgian Plum Flan, I am transported back to that warm summer afternoon in Marie's kitchen, surrounded by love, laughter, and the simple joy of sharing a delicious homemade dessert with someone special. It is a recipe that has not only filled my belly but also my soul, connecting me to my past and the traditions that shape who I am today. And for that, I am forever grateful.