¶lite -aux Fr uits, (Frui9t Flan) F1t Utse freIi fhnit ln season - such as strawbcrries, raipberries, -blueberries,, blackberries, peaclica, grapes, cherries, ki*i or a mixture. of fruits. Pepr fruit by wasblng aud sllcing tbe.1luger fruit. Smallbene may be left whole. GLAZE: Use an apnicot or red currant glaze, depending on the, color: of thse -fruit, or a clear glaze. If you *are uoable tô purchase commercial, glaze, you may prepare your ownby heatiug jam, 'wth a Jittie lemnon julce and sievingiJt. Cool and relient wlicn needei. PASTRYý (Frenchi flan pastry) 8 oz. Fleur ph"chOfsnu 4 oz. Unsalted butter, cut in cubes 4 oz. Flue white (caSter) sugar 4 Egg yolks vanilia essence I Sift flour and sait on topasty boador slab. MIkCa I small well in the centre and add the cubes of butter, Ç sugar, egg yolks and four (4) drops of vanilla essence. With one liand, using your fingertipe, work together the ingredlients. Bleud in the flour and knead until smooth. Chili one (1) hour. Roil out pastry and liue a 7- to lO-incli flan ring and prlck the bottom wlth a fork. Chil weil. (NoTE: if wrapped wfl, hiii W",ti can bu frozen for up te tue months.) Before baklng thic pastry, cover It with-parchinent piper and fil with baklng beans. Bake at 3800F for about 20 minutes. Paàtry should bu a light gold, flot brown. If thc pastry Is dark, the sugar lins burned. luit before the pastrylis flnlshed baklng, remove tic parcliment paper and beans and rctumn it te the oven te dry the bottom of thc flan. Wlien the pastry lias cooled, remove tic flan ring. CUSTARD: Commercial custard may bu used, but notbing beats homemade custard. 3 EUg yolks 8 flowlng oz.Milk 2 1/4 oz.Fine white (caster) sugar vanilla essence, orasge flavor or 3/4 oz. Flour Kirsch Wliisk egg.yolks in a bowl witli haif Uic sugar until it is thick like a mousse. Add flour and mix until smooth. Put milk and remaining sugar in a pot, lient until it cornes to a boil. Slowly pou.r mill and sugar mixture over cgg yolks, whisking together. Put thus mixture back in Uhc pot and bring te a boil whilc stining. Sunmer a couple of minutes, remove from lient and cool. HINTS: Juit because the custard is tliick it docsn't men tlie flour is cooked. lb prevent skln from forming on thc custard, cover it witli butter or iclng sugar. TO ASSZMLE FLAN: Fil coolcd flan pnstry witi custard, then arrage Uic prepared -fresli fruit on thc top of thc costard. Hlent Uic glaze or foilow Uic untl a f fori m ecl coed. hili fo past lest, oncz t1)he te sef thefa recipU e frui s commrilgaee. sill o aptr busi onae Uic opr of Uic ant make iliclug casier. Enjoy!*. SUS4N TRAN is ready to deli glu your palate with a variely of specialty desserts and SIîght lunches at Cordon Sue Sweets. j FAB ICSI andl sew mucb more.. Fabrios For... " Fashion *Drapery " Upholstery 'QuiIting OTHER PRODUCTS& SERVICES... *Notions *Sewing Machines & Sergers *Sewing Machine Repai.rs *Custom Drapery & Upholstery *Drapery Hardware *Dress Makingf Alterations *Classes *Kids Can Sew Program *Scissor Sharpening *Smnocking & Pleating and more 215 Dundas St. E. Whltby 668-4821 PRICE OR LESS