Traditional Scottish Recipes
- Flan Case

A flan case can form the basis of many desserts and pies, filled with fruit to meringues.

8 ounces (250g or two cups) plain flour
4 ounces (125g or one stick) butter
2 tablespoons caster (fine granulated) sugar
1 egg yolk
1 tablespoon iced water
Butter to brush onto the flan tin
Dried beans or rice to fill the flan

Preheat the oven to 180C/350F/Gas Mark 4. Brush a deep, 22cm/9" flan tin with melted butter. Sift flour into a large bowl and add the butter. Rub the butter into the flour for about three minutes until the mixture is fine and crumbly, then stir in the sugar. Add the egg yolk and water and mix to a soft dough. Press into a ball.

Roll the pastry between two sheets of plastic wrap until it is large enough to cover the base and side of the buttered tin. Trim off any excess and prick the pastry evenly with a fork. Place the pastry-lined tin, covered with clingfilm (plastic wrap) in a refrigerator for about 20 minutes.

Cut a sheet of greaseproof paper (vegetable parchment or waxed paper) large enough to cover the pastry-lined tin. Spread a layer of dried beans or rice evenly over the paper. Bake in the pre-heated oven for 35 minutes. When the flan case is baked, discard the paper, beans and rice.

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