Fresh Fruit Flan

This fruit flan recipe was given to me by a great cook and great friend. In some countries, such as the U.K. and Germany, flan is not a baked custard dessert but instead similar to a fruit tart, made with a cake-like crust, custard filling, and fresh fruit on top. This recipe is a riff on that style of flan, made with a cream cheese filling reminiscent of what we in the U.S. call a fruit pizza.
  • 2 ⅛ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ cup white sugar
  • ½ cup confectioners' sugar
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • ½ teaspoon vanilla extract
  • 3 cups fresh strawberries, hulled and halved
  • 1 cup fresh blueberries, rinsed and dried
  • 3 kiwifruit, peeled and thinly sliced
  • ¼ cup white sugar
  • 1 tablespoon cornstarch
  • ½ cup water
  • ½ cup orange juice
  • 2 tablespoons lemon juice

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
  2. Make the crust: Sift flour, cream of tartar, and baking soda into a mixing bowl.
  3. Beat both sugars, butter, oil, egg, and vanilla in a large bowl with an electric mixer until creamy. Gradually mix in flour mixture until well blended. Spread evenly over the bottom of the prepared pan.
  4. Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool completely, about 30 minutes.
  5. Make the filling and top with fruit: Beat cream cheese, sugar, and vanilla in a bowl until smooth and creamy. Spread over cooled crust and arrange fruit decoratively over top. Refrigerate until glaze is ready.
  6. Make the glaze: Stir sugar and cornstarch together in a small saucepan. Whisk in water, orange juice, and lemon juice and bring to a boil over medium heat. Boil gently for 1 minute, then remove from the heat and allow to cool completely, 20 to 30 minutes.
  7. Spoon or brush glaze evenly over fruit. Refrigerate for at least 1 hour before serving.
You can substitute your favorite fruits or berries for the ones listed this recipe.
Recipes Jeannie

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