Since this seems to have become, temporarily, a baking blog, here’s what to do with your peach flan once you’ve baked the dough.
Incidentally, this cake has many great features:
- you can fill it with any kind of fresh fruit, as long as it’s soft enough – besides peaches, strawberries, raspberries, blueberries, and redcurrants all work well.
- you can make and bake the dough the day before you plan to eat it (the evening before is often convenient) and then fill it later.
- you can make the dough and freeze it for up to 3 months before thawing it, rolling it out, etc. and nothing bad happens. So I often make at least a double batch of dough
- if you are feeding a lot of people, you can triple the dough recipe, and bake it on a cookie sheet (one with a rim works better), for a big huge cake
- the dough gets pleasantly soggy after the fruit has sat in it for a day or so, so you can plan accordingly depending on your preference for crispy or soggy
Anyways, once you’ve got your baked crust, drain the can of peaches over a colander placed over a bowl to catch the juice. Important: save the juice!
Make up the glaze according to the instructions on the package, using the reserved juice instead of the water called for on the package (or use a combo of water and juice to make up the right volume of liquid). Important: the glaze mix does not itself usually contain sugar, so add about 2-3 tbsp of sugar, depending on whether your peaches were packed in juice or in syrup.
Arrange the peaches in a pleasing pattern on the crust, and then pour over the hot glaze. Let it set for several hours.