German Fruit Flan Recipe

5 from 3 votes

This German Fruit Flan recipe is deliciously light and refreshing with bright citrus, sweet berries, and tropical kiwi then glazed in a light-colored jelly for that beautiful sheen!

Course Brunch, Dessert

Cuisine American, German

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 170kcal

Author Kim Peterson

Equipment

Tart pan with removable bottom

Ingredients

Flan

4 large eggs , yolks and whites separated
¼ cup sugar
1 lemon , zest and juice
¼ cup flour
½ teaspoon baking powder
pinch of salt

Glaze

⅓ cup apple jelly , or apricot jam or guava
½ teaspoon cornstarch

Topping (suggestions)

10 ounces strawberries , stemmed and sliced
4 ounces blueberries
4 ounces raspberries
2 kiwis , peeled and sliced
2 oranges , half-moon slices, peel and pith removed

Instructions

Flan

Preheat oven to 350°F. Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.
In a large bowl, beat egg yolks with sugar, lemon zest and juice until thick and light, 3-4 minutes.
Combine flour, baking powder and salt in a small bowl. Stir into egg yolk mixture until combined.
With clean beaters, in a medium bowl beat egg whites until soft peaks form. Gently fold beaten egg whites into egg yolk mixture with a spatula.
Pour batter into prepared tart pan. Bake 16-18 minutes, or until inserted toothpick comes out with a few moist crumbs.
Set aside to cool before topping with fruit. (Can be made one day ahead of assembling. Cover and leave at room temperature.)

Glaze

While the tart cools, in a small saucepan, bring jelly and cornstarch to a slow simmer. Let simmer 3-5 minutes until slightly thickened and fluid.
Keep warm until ready to use. Glaze should brush on fruit smoothly.

Topping

Arrange various fruits as desired. Ingredients listed are what I used. If you like this design, start from the outside and work your way toward the center.
When satisfied, brush just enough of the glaze over the fruit for a shiny look. Too much glaze will make the flan heavy and soggy.
Refrigerate uncovered 30 minutes before serving.

Notes

Recipe Tips

Place the tart pan on a rimmed baking sheet lined with parchment paper for easy clean up and to make sure no batter lands on the bottom of the oven.
Have a decorating idea in mind before you start arranging the fruit so you're not moving it around after it's been placed.
It’s best to use a light-colored jelly for flan so the brilliant hues of the fruit shine through. Apple, apricot and guava are good choices.
Cover with a large bowl or tent with foil and to chill. Do not use plastic wrap. It will stick and ruin your masterpiece!

Nutrition