HOW TO MAKE PEACH AND SOUR CREAM FLANS
For the pastry ¼ cup white self raising flour ¾ cup white plain flour 1 cup wholemeal plain flour 150 grams butter 2 tablespoons water 6 medium peaches sliced FOR THE FILLING 300 grams sour cream 1 egg beaten 1/3 cup castor sugar 1 tablespoon white plain flour 2 teaspoons fresh lemon juice STEPS FOR THE PASTRY Sift the flours in a large bowl and rub butter into it .Now add enough water to make a firm dough. Cover with a wrap and refrigerate for about 30 minutes. Divide the pastry dough evenly into 8 portions. Roll out the each of the 8 portion on a lightly floured surface until large enough to line an 8X9cm flan tins. Place the tins on oven trays. Cover the pastry cases with greaseproof paper, fill with rice. Bake at 180 Degree C for about 7 minutes. Cool slightly. Place the peaches into the pastry cases, and top with filling. Bake in the oven at 180 Degree C or until the filling is set. Serve hot or cold. STEPS FOR THE FILLING Combine all the ingr...