Dany Chouet joins Guillaume Brahimi and shares a recipe inspired from her book So French.


  • Pâte sucrée (sweet shortcrust pastry)

  • 500g Plain white flour

  • 125g Almond meal

  • 80g caster (superfine) sugar

  • 350g unsalted softened butter

  • 2 eggs

  • A few drops Vanilla essence

  • Tart

  • 500g (1 lb 2 oz) large prunes, stones removed

  • 1 tablespoon Armagnac (or brandy)

  • 300g pate sucrée (sweet short crust pastry)

  • 3 eggs

  • 1 yolk

  • 2 tablespoons caster (superfine) sugar

  • 2 tablespoons cornflour (cornstarch), sifted

  • 1 - 2 tablespoon orange flower water

  • ½ teaspoon natural vanilla extract

  • 300ml (10 ½ fl oz) cream


  • Pastry:

  • 1.

    Mix all the dry ingredients; plain white flour, almond meal and sugar. Then add softened butter.

  • 2.

    Add eggs and a drop or two of vanilla. Then mix with your hands until crumbly.

  • 3.

    Flour the bench and squeeze the pastry, working it until it makes a ball.

  • 4.

    Cover with glad wrap and put it in the fridge.

  • Tart:

  • 1.

    Stone the prunes by cutting in half. If the prunes are dry, cover in mild, hot tea and soak for about 1 hour, or until soft.

  • 2.

    Drain well and combine in a bowl with the Armagnac, set aside to marinate (preferably overnight).

  • 3.

    Roll out 300 grams of the short crust pastry to 3 mm (1/8 inch thick), or until large enough to fit the base and sides of a buttered, 27 cm (10 ¾ inch) loose-based tart tin.

  • 4.

    Line the tin with pastry and trim away the excess. Make sure there are no holes or cracks in the pastry.

  • 5.

    Cover the pastry shell with foil and pour dry beans on the pastry for weight.

  • 6.

    Place in the refrigerator for 30 – 40 minutes or until the pastry is firm.

  • 7.

    Preheat the oven to 200˚C (400˚F / Gas 6).

  • 8.

    After resting the pastry in the fridge, bake it for 10 minutes.

  • 9.

    Remove the foil and beans and bake for a further 10 minutes or until lightly golden.

  • 10.

    Reduce the oven temperature to 180˚C (350˚F / Gas 4). If any cracks or holes have appeared, they can be carefully patched with leftover scraps of pastry.

  • Cream and Egg Mixture:

  • 1.

    Using an electric mixer, (or in a bowl, by hand), whisk the eggs and the yolk with the sugar and some salt, add the cornflour, mix well then add the orange flower water and vanilla. Add the cream and stir to combine.

  • 2.

    Spread the prunes evenly over the pastry shell, pour over the cream and egg mixture and place on the middle shelf of the oven.

  • 3.

    Bake for 20 – 30 minutes at 180˚C or until golden and the filling is just set.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 341kj
  • Fat Total 20g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This flan is best when served lukewarm.

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