• (Alan Benson)

Chef Geert Elzinga celebrated the arrival of Dutch mega star Andre Rieu in Australia with the baking of a typical Limburger flan (cherry flan). Every province has its own version and Andre's home province is known for its variety of flan made with an almost sweet bread or pizza dough.






Skill level

Average: 3.7 (17 votes)


  • 250 g plain flour
  • 40 g caster sugar
  • 100 ml milk
  • 25 g butter, melted, plus extra for brushing tin
  • 1 egg
  • 7 g sachet dry yeast
  • pinch salt


  • 300 ml cherry juice (if there isn't enough juice with the cherries, add some water)
  • 50 g (⅓ cup) cornflour
  • 55 g (¼ cup) caster sugar
  • 700 g drained bottled sour cherries (see Note) (Buy more than needed to achieve drained weight.)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 2 hours

Preheat oven to 180ºC. Brush a 23 cm fluted tart tin with melted butter and line the base with baking paper.

Mix flour with sugar with an electric mixer using a dough hook. Place milk and butter in a small saucepan over low heat until just warm (not too hot, just so the butter is runny), then add yeast and stir. While running the mixer slowly, add the milk mixture and egg – don’t mix too fast or mixture will become lumpy.

Mix with the machine for 5 minutes, or until smooth. Add the salt and mix again for 5 minutes. Rest, covered with cling film, for an hour until the dough doubles in size. Work it quickly to slap it down and then cover it with a damp cloth and set aside for another hour to double in size.

Roll out two-thirds of the dough to 30 cm diameter on a lightly floured surface. Wrap pastry gently around a rolling pin and transfer to the tart tin, ensuring it goes well into the corners and trim the sides to the top of the tin. Roll out the remaining pastry to 23cm diameter on a floured piece of baking paper and randomly cut holes in the top pastry. Cover and refrigerate.

Place cherry juice, cornflour and sugar in a saucepan, whisking until cornflour has combined. Place over medium heat, whisking and stirring (to get into the corners of the saucepan) constantly until liquid has thickened. Add the drained cherries and stir to combine. Transfer to a bowl and set aside to cool.

Brush the top inside edge of base pastry with a little water to help seal the join. Add the cherry mix into the base and spread out. Using a rolling pin, transfer the top pastry, press the two pastries together then trim around the edge of the tin.

Bake for 25-30 minutes, or until pastry is golden and cooked through. Dust with icing sugar to serve.



• Bottled sour cherries (also known as morello cherries) are available at selected delicatessens and supermarkets.


Photography by Alan Benson