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Apple Flan Menagere Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Butter/2 tablespoon shortening||6 Tablespoon|
|Cold water||2 Tablespoon|
|Sugar||2 Tablespoon (For Sprinkling)|
|Apricot glaze||3⁄4 Cup (12 tbs)|
Calories 581 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 12 g59.9%
Trans Fat 0 g
Cholesterol 94.7 mg
Sodium 79 mg3.3%
Total Carbohydrates 94 g31.4%
Dietary Fiber 4.1 g16.4%
Sugars 32.4 g
Protein 6 g11.3%
Vitamin A 12.3% Vitamin C 449.9%
Calcium 13.1% Iron 12.7%
*Based on a 2000 Calorie diet
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 (375Â°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.