Apple Flan Menagere Recipe
Ingredients
For rich pie pastry 1 1/2 cups flour pinch of salt 6 tablespoons butter 2 tablespoons shortening 1 tablespoon sugar 1 egg yolk 1—2 tablespoons cold water For filling 4—5 even-sized tart apples sugar (for sprinkling) 3/4 cup apricot glaze 7—8 inch flan ring
Directions
Menagere means 'in the style of the housewife' —homey—and this flan is one of the simplest and quickest to make.
Method Make pie pastry and line flan ring; flute top edge to decorate and chill.
Pare, core, and slice apples thinly and place at once in the flan shell, making sure that the top layer is neatly arranged in a circular pat- tern.
Sprinkle with sugar and bake in a moder- ately hot oven (375°F) for 25-30 minutes, or until pastry is crisp and apples are brown.
Remove ring and cool the flan.
Brush filling and pastry with apricot glaze.
Watchpoint: only the top layer of apple should be sprinkled with sugar as the glaze will provide enough sweetening even for very sour apples.
The sugar topping helps the apple slices brown and makes them look attractive.
If you layer the apples too thickly, or sprin- kle sugar between the layers, excess juice will run out and soften the bottom of the pastry.
Plan to make pastry before the kitchen becomes too hot from other cooking.
Work in a cool, airy room as a warm, damp atmosphere can have a disastrous result on pastry.
A marble slab is ideal for rolling out dough because it is smooth, solid and cool.
Use a minimum amount of flour for sprinkling when rol- ling, otherwise too much will go into the pastry and change the proportions.
A heavy plain wooden rolling pin with- out handles is best, especially for puff pastry.
Be sure to clean pastry board between rollings; any small pieces left on will stick to dough, making it lumpy.
Method Make pie pastry and line flan ring; flute top edge to decorate and chill.
Pare, core, and slice apples thinly and place at once in the flan shell, making sure that the top layer is neatly arranged in a circular pat- tern.
Sprinkle with sugar and bake in a moder- ately hot oven (375°F) for 25-30 minutes, or until pastry is crisp and apples are brown.
Remove ring and cool the flan.
Brush filling and pastry with apricot glaze.
Watchpoint: only the top layer of apple should be sprinkled with sugar as the glaze will provide enough sweetening even for very sour apples.
The sugar topping helps the apple slices brown and makes them look attractive.
If you layer the apples too thickly, or sprin- kle sugar between the layers, excess juice will run out and soften the bottom of the pastry.
Plan to make pastry before the kitchen becomes too hot from other cooking.
Work in a cool, airy room as a warm, damp atmosphere can have a disastrous result on pastry.
A marble slab is ideal for rolling out dough because it is smooth, solid and cool.
Use a minimum amount of flour for sprinkling when rol- ling, otherwise too much will go into the pastry and change the proportions.
A heavy plain wooden rolling pin with- out handles is best, especially for puff pastry.
Be sure to clean pastry board between rollings; any small pieces left on will stick to dough, making it lumpy.
Chef
