Holstein Flan

The combination of bacon and fruit in this flan from Germany makes it very different and gives it an extremely pleasing flavour. Instead of the fruits suggested, tart berries or plums may be used in similar quantities. It is best, though, not to include more than two different fruits in the filling.

6 oz. Biscuit Crust dough with

2 teaspoons grated lemon rind added to the dry mixture

12 slices lean bacon, chopped

2 medium-sized cooking apples, cored, peeled and chopped

1 large ripe pear, cored, peeled and roughly chopped

6 fl. oz. single cream

2 egg yolks, lightly beaten

1 teaspoon chopped fresh mint

1 teaspoon grated lemon rind

On a floured surface, roll out two-thirds of the dough into a 12-inch circle. Lift the dough on the rolling pin and lay it over a 9-inch flan tin. Gently ease the dough into the tin and trim and crimp the edges.

Preheat the oven to fairly hot 400 F (Gas Mark 6, 200°C).

In a small frying-pan, fry the bacon over moderate heat for 8 minutes, or until it just turns golden brown. With a slotted spoon, remove the bacon from the pan and place it in the pastry case. Place the apples and pear on top of the bacon.

In a small bowl, beat the cream and egg yolks together with a fork until the mixture is frothy. Add the mint and lemon rind, mixing until they are well blended. Pour the mixture over the fruit and bacon mixture.

Roll out the remaining dough into a rectangle about {-inch thick. With a sharp knife cut the dough into 1-inch strips.

Arrange the strips over the filling in a lattice pattern. Place the flan in the oven and bake for 20 minutes. Then reduce the oven temperature to moderate 350°F (Gas Mark 4,180°C) and continue baking for 20 minutes.

Remove the flan from the oven and serve immediately, or leave it until it has cooled to room temperature.

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