John’s Plum and Sour Cream Flan

This dessert, call it a flan or a tart, is an iconic family favourite. Saved from the Women’s Weekly archives of 1984, this recipe has been tweaked and perfected over the many intervening years. Thanks must go to John for passing this recipe on, and for allowing it to be republished in this blog.

Serves: Makes one flan
Cooking Time: Preparation 15 minutes, cook 35 minutes. Plus a minimum of one hour and a half to make and blind-bake the pastry base prior to this.


+ 1 quantity of sweet shortcrust pastry
+ 825 g tin of dark plums

+ 1 cup sour cream
+ 1/2 cup pouring cream

+ 2 teaspoons lemon juice
+ 1/3 cup caster sugar
+ 1 1/2 tablespoons plain flour
+ 1 egg

For the topping:
+ 1/4 cup plain flour
+1/4 teaspoon cinnamon
+ 2 tablespoons brown sugar
+ 30g butter
+ 1/2 cup flaked almonds


Preheat the oven to 180°C. Roll out the pastry and use it to line the base and sides of a large, loose-based tart tin, leaving some pastry hanging over the sides of the tin. I would normally use a 9.5 inch or 11 inch circular tin for this. Place in refrigerator for half an hour (this allows the gluten in the pastry to relax, which will minimise shrinkage as it bakes).

Meanwhile, drain the plums and remove stones. Combine sour cream, cream, lemon juice, sugar, flour and egg in a bowl.

Blind bake the pastry for 20 minutes – place baking paper and baking beads or the traditional rice or lentils to cover the pastry, then remove the baking paper and beads and bake for a further 10 minutes or until brown on the bottom. Remove and allow to cool.

Place plums into the cooled pastry base in an even layer. Pour your pre-prepared filling into the tin, and bake in oven for 25 minutes. In the meantime, prepare the topping by combining the flour, cinnamon and sugar in a small bowl. Rub in the butter by hand until you have a flakey mixture, then add in the almonds.

Remove flan from oven, and sprinkle your topping evenly over the flan. Return to the oven for a further 10 minutes until lightly browned on top.

Allow to cool a little before serving, with cream or ice cream (or both!).

Original recipe sourced from Australian Women’s Weekly, and John who subsequently tinkered with it to place it into the Family Archives.

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