Plum pastry flan

I’ve been wanting to put Christophe Felder’s very tempting pastry flan on my table for a while now. We have already seen it on many blogs, but it is so photogenic that we never get tired of it.
Its height and creaminess made my mouth water. On the other hand, for me, a pastry flan must contain fruit. I love prune flan. There, I rather wanted to take advantage of the plum season, certainly my favorite plum.

This pastry flan is very simple to make, and the result is amazing. It’s better than a lot of rubbery custards you can buy.
To have that height so “Wow!” you will need a pastry circle 22 cm in diameter and 5 cm in height. The rest is almost child’s play.

My recipe is inspired by all those that I have read on the various blogs. Each one bringing its variant, I tried to keep the best ideas.

Plum pastry flan
:

Dough:

125g soft butter
100g sugar
250g of flour
1 egg
1 pinch of yeast
1 pinch of salt

Put in the bowl of the robot (Thermomix for me) the butter, the sugar, the flour, the yeast and the salt. Mix to obtain a sand.
Add the egg and knead until you have a ball. It is sometimes necessary to add a small trickle of water.

Roll out the dough and line the greased circle.
Book cool.

Trim:

1.2 liters of whole milk
1 vanilla pod
6 eggs
250g sugar
125g cornstarch
300 g full cream
plums

Preheat the oven to 180°C.

Heat the milk, 125 g of sugar and the scraped vanilla pod in a large saucepan.
Leave to infuse for 15 minutes.

Combine eggs and remaining sugar in a large mixing bowl.
Add the cornflour by sieving it. To mix together.
Add the cream. To mix together.
Add the hot milk while mixing.

Return the mixture to the saucepan and thicken while stirring. It builds muscle!

Pour half of this cream over the dough.
Arrange the halved plums on top.
Cover with remaining cream. You have to go to the top of the dough.

Bake for 45 to 50 minutes.
Let cool completely before eating.

To finish: it is best to make this flan the day before.


It is huge, and will be perfect for 10/12 people.


If like me you put fruit, then you will have a little excess of cream. You can make a small individual flan with the scraps of dough.
Instead of plums, you could use prunes. I imagine a version with apricots, or raspberries.


my circle is this one.

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