fruit flan with wine jelly

Name: fruit flan with wine jelly
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Butter; 100 g Icing sugar; 275 g Flour; 1 Egg Yolk; 7-10 Tbsp (size M); 7-10 Tbsp Salt; 6-7 ripe peaches; 2 TABLESPOONS Lemon juice; 150 g white couverture; 250 g Low-fat curd; 250 g Mascarpone; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 75 g + 2 tablespoons sugar; 125 g Blackberries; 125 g Raspberries; 1 package glaze; 200 ml Grape or apple juice; 50 ml Orange liqueur (e.g. Cointreau); 7-10 Tbsp Flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Butter
100 g Icing sugar
275 g Flour
1 Egg Yolk
7-10 Tbsp (size M)
7-10 Tbsp Salt
6-7 ripe peaches
2 TABLESPOONS Lemon juice
150 g white couverture
250 g Low-fat curd
250 g Mascarpone
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
75 g + 2 tablespoons sugar
125 g Blackberries
125 g Raspberries
1 package glaze
200 ml Grape or apple juice
50 ml Orange liqueur (e.g. Cointreau)
7-10 Tbsp Flour

Directions

1
Mix butter, icing sugar, flour, egg yolk and salt with the dough hooks of the hand mixer to a smooth dough. Shape into a ball with your hands, cover and chill for approx. 30 minutes. In the meantime, blanch peaches with hot water, rinse with cold water, peel, halve and sprinkle with lemon juice. Roll out the dough on a floured work surface to a thickness of about 5 mm. Cut out a circle (28 cm Ø) and place it in a sewing or pie dish (26 cm Ø). Press the rim up a little.
2
Prick the dough several times with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let it cool down. Melt the chocolate coating over a hot water bath. Carefully turn out the cooled baking tin. Place the shortcrust pastry base on a cake plate and spread the inside with chocolate coating. Mix quark, mascarpone, lemon peel, vanillin sugar and 75 g sugar. Select the raspberries and blackberries. Pour cream into the cake shell. Dab the peaches dry. Spread on the cream with the cut surface facing upwards.
3
Place the shortcrust pastry base on a cake plate and spread the inside with chocolate coating. Mix quark, mascarpone, lemon peel, vanillin sugar and 75 g sugar. Select the raspberries and blackberries. Pour cream into the cake shell. Dab the peaches dry. Spread on the cream with the cut surface facing upwards. Spread the raspberries and blackberries over the peaches and cream. Mix the cake glaze powder with 2 tablespoons of sugar. Add juice and liqueur while stirring and bring to the boil. Spread the icing immediately over the fruit and allow to set. Cut the cake into 16 pieces
4
Spread the raspberries and blackberries over the peaches and cream. Mix the cake glaze powder with 2 tablespoons of sugar. Add juice and liqueur while stirring and bring to the boil. Spread the icing immediately over the fruit and allow to set. Cut the cake into 16 pieces
5
Waiting time approx. 30 minutes