Black Currant Flan

From the kitchen of Martin James – Copenhagen, Denmark

Pastry:
1 1/2 cups plain flour
2 teaspoons ground cinnamon
125g (4 ounces) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons water
Water and caster sugar to glaze

Filling:
500g (1 pound) blackcurrants
1/4 cup brown sugar

Sift the flour and cinnamon together into a bowl. Rub in the butter until the mixture resembles bread crumbs. Stir in the caster sugar. Add the egg yolk and water and mix into a firm dough. Knead lightly, then roll out thinly on a floured surface and use to line an 18cm (7 inch) flan ring. Chill the flan and pastry trimmings for 15 minutes.

Put the blackcurrants and brown sugar in a pan. Cover and cook gently for 10 minutes, then uncover, increase the heat and cook until thick and syrupy. Turn onto a plate to cool.

Place the fruit in the flan case. Roll out the pastry trimmings, cut into strips and make a lattice pattern over the fruit. Brush with water and sprinkle with caster sugar. Bake in preheated moderately hot oven, 200 degrees C (400 degrees F), for 25 to 30 minutes, until golden. Serve warm or cold, with whipped cream.

Serves 4 to 6.