Provence: Strawberry Flaugnarde
In the 19th century this gem of a recipe was created in the south west of France and originally included Cognac and a big serving of fresh cream.
When you are looking for an easy dessert which requires very little skill or effort, this is for you. This dessert is somewhere between a flavoursome custard and a baked pancake, loaded with fruit. In this recipe we have strawberries but any fruit can be used successfully.
- 300 gr strawberries, cut into quarters and stems removed
- 2 eggs at room temperature
- 80 gr plain flour
- 70 gr sugar
- 1 tsp vanilla extract
- 130 gr milk
- 1 tsp lemon zest
- 1/2 tsp salt flakes
- Icing sugar for dusting
- Preheat oven to 200 degrees. Grease a tart tin or 24 cm loaf tin with butter and line the bottom with baking paper. Arrange the quartered strawberries on the bottom of your tin, allowing a small space between them.
- In a bowl, whisk the sugar and eggs until foamy and pale in colour. To this, add the flour, lemon zest, milk, vanilla and salt. Whisk well until mixture is smooth.
- Pour the mixture over the strawberries and place the Flaugnarde in the oven for about 30 minutes or until a skewer comes out clean.
- After 15-20 minutes, gently lift both ends and transfer to a serving platter. Dust with icing sugar and serve with whipped cream, ice cream or yoghurt of your preference.