Nana’s Bourbon Peach Flan

I’ve talked a lot about peaches this summer. That’s mainly because I’m such a fan. So since summer’s coming to a close I thought I’d get a few more peach recipes in before the kids head back to school and peaches disappear for another year.

This is a recipe my mother’s been making since I can remember. While it’s time intensive, the end result is sooooooo worth it. Not only does this flan taste amazing, it looks like something you paid good money for at a high end bakery. Why is this a flan and not a pie or a tart? Well, it all comes down to what kind of pan is used.

See, a pie is made with a thicker crust that’s rolled out and placed in a deep pie dish.  It can be double or single crust which means it actually doesn’t have to have a crust on top to be considered a pie.  A tart, can also have a single or double crust but is much thinner than a pie and is usually made with a fluted tart pan. A tart also doesn’t have to be circular. There are plenty of square and rectangular tart pans available. Finally, a flan is an open tart (just one crust on the bottom) where the dough for the crust is actually made and pressed into the flan ring rather than being rolled out and laid over it.

I have always been a flan fan for one simple reason – I don’t make pie crust. I don’t know how. When I make pie, I buy my crust. I know, I know it’s blasphemy that I’m a woman who loves to bake and doesn’t make my own crust. But every time I’ve tried, it’s turned out bad. The crust is either burned or doesn’t crumble the way it’s supposed to or just isn’t flaky enough. And while everyone tells me if given 15-20 minutes I could be shown how to make the perfect pie crust, I really like the two crusts I know how to make. But more importantly I enjoy making them.

Anyway, if you’re like me and don’t know how or don’t enjoy making pie crust, this flan crust is for you. It couldn’t be easier and turns out perfect every single time. It’s made in a food processor and then pressed into the pan. It doesn’t need to be rolled out to the perfect thickness or held down with beans while it cooks. It doesn’t even need to be covered so it won’t get burned.

But don’t think you’re getting off easy. As I said the flan is time consuming. It’s not because of the crust though. That’s actually the easiest thing to make. It’s the filling. See you have to peel the peaches, slice them and then stand them on end all right next to each other so it ends up looking like the beautiful display you see in the photos. So, if you’re up to the task, and I know you are, this is an excellent dessert for one last summer BBQ.

Nana’s Bourbon Peach Flan

Ingredients:

Crust

• 1/2 cup butter
• 1-1/2 cups flour
• 1/3 cup sugar
• 1 egg, divided

Filling

• 6-7 peaches, peeled and sliced. Save the half of one peach
• 1/2 cup brown sugar
• 3 tablespoons flour
• 1 tablespoon bourbon
• 1/4 cup apricot preserved

Directions:

1. Preheat the oven to 375°F.

Crust

1. Place the butter, flour, sugar and egg yolk in the food processor and pulse until well combined. Toss the dough in a resealable bag and chill in the fridge for 20 minutes.
2. Spread the crust in the pan and up the sides. Pour the egg white over the dough and spill off the excess. Put in the fridge to chill for another 20 minutes.

Filling

1. Mix the flour, brown sugar and bourbon together.
2. Place the sliced peaches in the brown sugar mixture and toss to coat.
3. Place the half peach in the center of the flan dough, cut side down. Place the peach slices cut side down in a circle around the peach half. Continue placing the slices around the pie until there aren’t any slices left.
4. Dot the peaches with butter and bake for 45-50 minutes.
5. While the flan cooks, heat the preserves in a small saucepan over a low heat.  Once the flan comes out of the oven, let cool for 10 minutes. Then brush the preserves over the peaches and serve.