Flan Pastry

Recipe for flan pastry, used for sweet or savoury tarts.
Custard Tart
Custard Tart

Estimated reading time: 2 minutes

Yet another basic shortcrust pastry, Flan Pastry or Pâte à Foncer (part-ah-fawn-say), is an extremely versatile pastry, can be made a day in advance easily, and filled with all manner of yummy stuff, whether sweet or savoury. Of course one of its advantages is that it’s an easy pastry to make, light but not as fragile as some. Flan pastry is perfect for all kinds of open tarts, whether sweet or savoury, which is why I always make double the amount and freeze what I don’t need, up to 3 months.

An interesting tidbit: amongst other things, foncer also means to line a baking tin.

The traditional method of making any pastry is on a large flat surface; I prefer to make mine in a large, roomy bowl. The only difference I’ve found in the result is the amount of cleaning up! Another thing that I do that may seem to buck the trend is creaming the butter and egg with a wooden spoon, something I’ve been doing since I was a kid, with granny.

You might like to take a look at other recipes like Tarte au Citron & Profiteroles or the Dessert Page for yummies like Key Lime Pie!

Shall we get our aprons on?

flan pastry

Perfect for Custard Tart, click for recipe.

Custard Tart

Flan Pastry

Recipe for flan pastry, used for sweet or savoury tarts.
5 from 1 vote
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Course: Ingredient
Cuisine: British, French
Keyword: pastry
Prep Time: 40 minutes
Total Time: 40 minutes
Calories: 1515kcal
Author: Azlin Bloor


  • 200 g flour sifted
  • 100 g butter soft & in small pieces
  • 1 small egg
  • 1 tsp sugar
  • 20 ml cold water if needed (sometimes I don't need it)


  • Place the butter, egg & sugar in a large bowl & cream with a wooden spoon, i.e., mix it up.
  • Sprinkle the flour over and mix it into the butter mixture either still with the spoon or as I do it, with your fingertips. Gently, just with your fingertips! No kneading or squeezing.
  • Bring it all together, still gently, adding a little of the cold water if you need it.
  • Knead it just a handful (max 5!) times with the palm of your hands to smooth it out.
  • Wrap with clingfilm for 30 minutes before rolling it out.


Makes enough to line a 9″/22cm flan tin.


Calories: 1515kcal | Carbohydrates: 157g | Protein: 26g | Fat: 87g | Saturated Fat: 53g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 356mg | Sodium: 773mg | Potassium: 291mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2704IU | Calcium: 76mg | Iron: 10mg
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8 thoughts on “Flan Pastry”

  1. Great tutorial especially the one pressing on the mould. Love to do that too! I’ve just resumed my blog-hopping after being absent for a mth. Looking fwd to more sharing!

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