Discussion Starter · #1 ·
Now that all the glorious berries are in season I'd like to begin making some exotic fruit flans from my home for my local church, but I must confess its been a decade since I've worked the pastry shop! Please refresh my memory! I'm using a short dough, creme patiseerie (forgive my spelling), baking the shell blind, loading the creme and then layering the fruit, topping it with apricot glaze. Is this correct? Any comments?