• Preparation Time 40 minutes
  • Baking Time 10 minutes
  • Makes 8 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pastry
  • 1 1/4 cups Robin Hood® Best For Cake & Pastry Flour
  • 2 tbsp sifted icing sugar
  • 1/2 cup butter, softened
  • Filling
  • 1 pkg cream cheese, softened
  • 1/2 cup sifted icing sugar
  • 1 tsp vanilla extract
  • 1/2 cup whipping cream
  • 3 cups fruit
  • Glaze (Optional)
  • 1/2 cup Smucker’s® Pure Apricot Jam
  • 1 tbsp lemon juice

Serving Size: 8 servings


Serving Size: 8 servings

  • Preheat oven to 425°F (220°C).
  • Pastry: Combine flour and icing sugar in small mixing bowl.
  • Cream butter in large bowl and gradually blend in flour mixture until smooth.
  • Press evenly on bottom and sides of 9" (23 cm) flan pan; prick well with fork and chill 15 minutes.
  • Bake in preheated oven for 7 to 10 minutes or until light golden. Cool thoroughly.
  • Filling: Beat cream cheese, icing, sugar and vanilla together until smooth in a large bowl of an electric mixer.
  • Whip cream until stiff and fold into cheese mixture. Spread evenly in baked crust.
  • Cover with fruit.
  • Serve immediately, or if desired melt jam and lemon juice together until smooth and brush over fruit.
  • Serve flan at room temperature from maximum flavour.


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