Provence: Strawberry Flaugnarde

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.
Provence: Strawberry Flaugnarde
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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