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A tarte Tatin is an ‘upside-down pie’ with a layer of caramel. This flan is an excellent alternative to a Christmas pudding or as a sweet touch with tea on Christmas Day or Boxing Day!
60 grams butter
210 grams cranberry jam from Landgoed de Bonte Belevenis
50 millilitres mandarin juice or orange juice
1 sprig holly
200 grams Texel flour
2 teaspoon baking powder
Half teaspoon salt
120 grams butter for the batter
½ teaspoon cinnamon
100 millilitres milk
150 grams sugar
Teaspoon icing sugar
Preheat the oven to 175°C. Grease a cast-iron frying pan or baking tin well. Put the butter and soft sugar in a pan and melt them together over a low heat. Once everything has melted, remove the pan from the heat and allow to cool. Heat the cranberries with the mandarin juice or orange juice in a second pan. When the cranberry jam is dissolved in the juice, add the mixture to the cooled butter. Spoon the mixture into the butter with a spatula and then pour them into the greased baking tin.
Separate the eggs and put them to one side. Mix the flour with the baking powder and the salt. Beat the butter for the batter in a separate bowl with the sugar and cinnamon. Add the egg yolks and milk. Mix the flour mixture into the butter mixture bit by bit. Lastly, whisk the eggs and spoon them into the batter.
Pour the batter over the cranberry mixture in the baking tin and smooth it down. Bake the flan in the oven for 35-40 until it is light golden brown. Remove the flan from the oven and leave to cool for 15 minutes. Turn out the flan and leave it “upside-down” on a large plate. Garnish with (chocolate) holly leaves – you can’t eat real holly!
We are very grateful to Annette van Ruitenburg, author of the cookbook De Smaak van Texel, for this article.