CR5 Issue 157 June 2018
A local community magazine containing local business advertising along with interesting reads, puzzles and What's On in the local area
A local community magazine containing local business advertising along with interesting reads, puzzles and What's On in the local area
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Sweet<br />
Recipe<br />
Flag Pie<br />
This delicious sweet flan is<br />
great for an American-themed<br />
barbeque or summer party.<br />
Ingredients:<br />
PASTRY CASE<br />
• 175g plain flour<br />
• 100g unsalted butter,<br />
chilled and diced<br />
• 2 tbsp caster sugar<br />
• 1 tsp orange zest<br />
• 1 medium egg yolk<br />
FILLING AND TOPPING<br />
• 200g mascarpone cheese<br />
• 1 tsp vanilla extract<br />
• 2 tbsp caster sugar<br />
• 150ml double cream<br />
• 150g blueberries<br />
• 2 small bananas, peeled<br />
and thinly sliced and<br />
tossed in a little lemon<br />
juice<br />
• Approximately 12<br />
strawberries, hulled and<br />
halved<br />
Serves 6, Ready in 1 hour 50<br />
minutes, plus cooling<br />
TIP<br />
If you don’t have ceramic<br />
baking beans to weigh the<br />
pastry down when baking,<br />
use uncooked rice or dried<br />
beans.<br />
1. To make the pastry, sift the flour into a large bowl<br />
and add the diced butter. Using your fingertips, rub<br />
the butter into the flour until the mixture resembles<br />
fine breadcrumbs. Stir in the sugar and orange zest.<br />
2. Make a well in the centre and add the egg yolk and<br />
1 tbsp cold water. Mix with a round-bladed knife to<br />
a rough dough, adding a few more drops of water if<br />
needed. Knead very lightly until just smooth, shape<br />
into a flat disc and wrap in cling film. Chill for 30<br />
minutes.<br />
3. Roll out the pastry on a lightly floured surface and<br />
use to line a 20cm loose-based fluted flan tin. Prick<br />
the pastry base all over with a fork. Chill for a further<br />
20 minutes. Preheat the oven to 200C/180C fan/gas<br />
mark 6 and place a baking sheet in the oven to heat<br />
up.<br />
4. Line the pastry case with baking paper then fill with<br />
ceramic baking beans (see TIP) and bake ‘blind’ on<br />
the hot baking sheet for 15 minutes. Remove the<br />
paper lining and beans and bake for a further 10-12<br />
minutes until the pastry is crisp and golden. Leave to<br />
cool completely.<br />
5. To make the filling, beat the mascarpone, vanilla<br />
extract and sugar in a large bowl until smooth.<br />
Gradually beat in the double cream. Spread the filling<br />
in the cold pastry case.<br />
6. Arrange the blueberries, banana slices and<br />
strawberries on top of the filling to represent the<br />
American stars and stripes flag with a blueberry<br />
border. Serve immediately or chill in the fridge until<br />
required (only decorate with the fruit 1-2 hours<br />
before serving).<br />
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