French Apple Flan

For 6 portions you need

Flan or fleur pastry

3 oz. butter or margarine
1 oz. sugar
6 oz. plain flour
1 egg yolk
cold water

For the filling

1 1/2 lb. peeled and sliced apples
little sugar
4 tablespoons apricot jam

  1. Cream the butter and sugar until really soft and light.
  2. Add the flour and work together with a palette knife.
  3. Stir in the egg yolk and sufficient water to make a rolling consistency.
  4. Roll out on a lightly floured board.
  5. Fit into the ring or tin. trim edges and bake ‘blind’for 10 minutes only
  6. Meanwhile, simmer some of the apples with sugar to give thick puree
    spread over half cooked pastry.
  7. Cover with wafer thin slices of apple and a little sugar – return to oven until pastry is brown and apples tender.
  8. Cover with melted apricot jam.
    Oven temperature: hot. 425°F..-GasMark7
    Oven position: centre

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