Peach and Blueberry Flan

Baking Time: 20 to 25 minutes .
Preparation Time: 25 minutes .
Cooking Time: /3Peach and Blueberry Flan

Baking Time: 20 to 25 minutes .
Preparation Time: 25 minutes .
Cooking Time: 3 minutes .
Servings: 6-8 .

Ingredients
1 cup (250 mL) cake-and-pastry flour.
1 tsp (5 mL) baking powder.
Pinch salt.
2 Eggs, at room temperature.
1/2 cup (125 mL) granulated sugar.
3 tbsp (45 mL) lukewarm water.
1 tbsp (15 mL) fresh lemon juice.
1-1/2 tsp (7 mL) vanilla.

Filling:
4 Peaches.
1/4 cup (50 mL) granulated sugar.
2 tsp (10 mL) fresh lemon juice.
2/3 cup (150 mL) peach jam.
2 tsp (10 mL) cornstarch.
1 cup (250 mL) Blueberries.

Instructions
Grease 11-inch (28 cm) flan pan with raised centre. Line raised centre with circle of parchment paper; grease and dust with flour. Set aside.

In small bowl, sift together flour, baking powder and salt; set aside. In medium bowl, using an electric mixer, on medium-high speed, beat eggs and sugar until pale yellow, thick and batter falls in ribbon-like fashion when beaters are lifted, about 10 minutes. Stir in water, lemon juice and vanilla. Gently stir in flour mixture a third at a time. Spread in prepared pan evenly to edge.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until golden and top springs back when touched. Let cool in pan on wire rack for 5 minutes. Loosen edge and invert onto wire rack; remove parchment paper. Let cool completely.

Filling:
Meanwhile, peel and slice peaches. In medium bowl, combine peaches, sugar and lemon juice; let stand for 10 minutes. Meanwhile, spread 3 tbsp (45 mL) of the jam over centre of flan shell.

Drain juices from peaches into small saucepan; blend in cornstarch and remaining jam. Cook, stirring, over medium-high heat until thickened and smooth.

Arrange peaches and blueberries on flan. Spoon warm jam mixture evenly over fruit. Serve at once or refrigerate for up to 1 hour.

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