Flaugnarde (Fruit Flan)

Makes 6-8 servings

Prep time: 15 minutes

Cooking time: 25-30 minutes

Ingredients

3 large eggs, at room temperature

1 1/4 c. whole milk (or you can substitute the 1/4 cup for heavy cream if you want a richer texture)

1/2 c. all-purpose flour

1 tbsp. butter (to butter the baking dish)

Fruit, enough to cover the bottom of the baking dish (for berries, around 2 cups, for stone fruits, 5-6 pieces, for larger orchard fruits, 4-5 pieces)

5 tbsp. granulated sugar, plus 2 tbsp. more for dusting

1 pinch kosher salt

1 tbsp. vanilla extract

1 dash nutmeg (optional)

1 dash cinnamon (optional)

2 tbsp. confectioner’s sugar (optional)

Directions

1. Preheat oven to 425°F.

2. Rub the butter all over the bottom and sides of a 10” pie plate or similar baking dish. Make sure to coat the entire interior of the dish to prevent sticking during baking. (Use more butter if needed.)

3. Line the bottom of the dish with the fruit. (Some overlap is fine, but the goal is to cover the bottom of the dish, not have fruit piled up high). Dust the fruit with 2 tbsp. sugar.

4. In a blender, combine milk, sugar, eggs, vanilla, salt, and spices. Blend on medium until everything is mixed thoroughly, around one minute.

5. In a bowl, combine the blended mixture with the flour and whisk until mixed thoroughly, with no clumps.

6. Pour the batter over the fruit gently (to keep the fruit from ‘floating around’).

7. Bake for 25-30 minutes, or until golden-brown on top and a toothpick poked in the center comes out clean.

8. Remove from the oven and cool on a rack until the desired temperature for serving. Using a fine strainer, gently sift confectioner’s sugar over the top before serving if desired.