Sour cherry flan photo

Sour cherry flan

by Inge Mersseman



2 pies 16cm

  • Layer of pastry
  • Pastry cream to fill
  • Sour cherries (defrosted)
  • Powdered sugar
  • Glaze
  • Pralin to decorate (optional)



  • 250 g flour for white bread (11/560)
  • 12,5 g milk powder
  • 12,5 g sugar
  • 100 g water
  • 12,5 g yeast
  • 2,5 g salt
  • 100 g butter (room temperature)

mix flour, sugar and milk powder in a bowl

dissolve the yeast in cold water and add the eggs

gently pour this liquid into the flour while blending (with a blending hook)

when you have a homogeneous dough, add salt

blend for 8 minutes

add butter

keep blending for another 2 minutes

give a first rise of 15 min. and divide into 2 ± similar parts (±230 g)

shape into a round and give another rise of 10 min.

roll out the dough on ± 3 mm, place on a baking sheet and gently transfer into the baking tin

put aside for 5 min and trim the overlap pastry

Sour cherries

  • 500 g sour cherries (defrost and keep juice)
  • 100 g juice
  • 20 g sugar
  • 8 g cornstarch

mix sugar and cornstarch until dry and add 20g of juice

bring to boil the remaining juice, add cornstarch and boil again while stirring

stir the hot mixture into the defrosted sour cherries

Pastry cream, for 5 pies

  • 750 g milk
  • 100 g sugar
  • vanilla (pod or flavour)
  • 100 g sugar
  • 80 g cornstarch
  • 250 g milk
  • 3 st egg
  • 40 g butter

bring to boil milk and vanilla

take sugar and cornstarch and whisk until smooth, first add milk and then the eggs

add some cooking milk to the cornstarch mass, whisk and then pour into the hot milk, stir continuously while mix comes to the boil. Remove from heat

add butter and keep stirring until combined

pour on a plate or bowl, cover with plastic wrap and cool off


  • 75 g finely ground almonds
  • 50 g sugar
  • 12,5 g egg white

mix the almonds and sugar until dry

add the egg white and keep stirring until the egg white is more or less dry

sprinkle the praline on a baking plate lined with a baking sheet , sprinkle with powdered sugar and bake at 180°C until golden brown


when the dough of the pastry is rolled out in the baking tin, put aside for 5 more minutes before trimming the overlap pastry

divide the pastry cream into 2 and pipe on the pre-prepared pastry (±270 g) base.

cover with the sour cherries

sprinkle with powdered sugar

bake at 180˚ C for ± 35 min till golden brown

leave to cool

gently boil the glaze with some water, using a pastry brush, lightly glaze the sour cherries

sprinkle the pralin on top

Product used

Sour cherry pitted - Lutovka
Sour cherry pitted - Lutovka photo

packaging: 5 x 1 kg, 4 x 2,5 kg