Fresh Fruit Flan  Walt & Catherine
1 cup flour
1/3 cup plus 1 tablespoon sugar
6 tablespoons butter
3 tablespoons cold water
1 tablespoon cornstarch
1 cup half & half
1 egg
1/2 teaspoon vanilla extract
1/3 cup heavy cream
4 kiwis, peeled and sliced
1 fresh peach, thinly sliced
1/2 cup blueberries
In medium bowl, combine flour and 1 tablespoon sugar. With a pastry blender,
cut in the butter until mixture resembles coarse crumbs. Sprinkle surface
with water and stir with fork until mixture forms a ball. Preheat oven to
400 degrees. Roll dough into circle to fit a 9-inch flan/quiche or pie pan. Line
pastry with foil and with dried beans or metal pie weights and bake 15
minutes. Remove beans or weights and bake 5 minutes longer. Cool.
In medium bowl, stir together 1/3 cup sugar and cornstarch. Beat in 1/4 cup
of the half & half. Beat in egg. Scald remaining 1/4 cup of the half & half.
Gradually stir into cornstarch mixture. Pour into saucepan and cook over
medium heat, stirring constantly, until mixture comes to a boil. Remove from
heat and stir in vanilla. Let cool 30 minutes, then cover surface with plastic
wrap and refrigerate until completely chilled.
Beat cream until stiff peaks form. Fold cream into custard. Spoon into
pastry shell and spread evenly. Decorate top with kiwis, peaches and
blueberries. Chill until serving time.
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