French Apple Flan Recipe
Ingredients
| Plain flour | 4 Ounce (For pate sucree) | |
| Salt | 1 Pinch (For pate sucree) | |
| Caster sugar | 2 Ounce (For pate sucree) | |
| 2 oz. butter, at room temperature | ||
| Egg yolks | 2 (For pate sucree) | |
| 1 1/4 lb. frozen, unsweetened apple slices, thawed | ||
| Sugar to taste | ||
| Melted butter | ||
| Apricot jam, sieved | ||
Directions
MAKING
1. On a work surface, sift the flour and salt together
2. Into this mixture, make a well in the centre and add in sugar, butter and egg yolks and, with the fingertips of one hand, pinch and work them together until well blended.
3. Now, slowly work in all the flour and knead into a smooth dough.
4. Store this paste in a cool place for at least an hour.
5. In a saucepan, cook three quarter a pound of apples with about one level tablespoon sugar and a little water until soft and thick.
6. Sieve this sauce and allow it to cool
7. Roll out this pate sucree and line a loose-bottomed, French fluted flan tin 7 ¾” in diameter with it.
8. With a fork, prick it all over and bake blind in the oven at 375°F for fifteen minutes or so.
9. Remove the flan from the oven and fill the apple puree in it
10. On top of the puree, arrange the remaining apple slices in overlapping circles.
11. Brush it with melted butter and place it back into the oven to cook at 400°F until the apples are tinged brown.
12. You may need to use foil to protect the edges of the pastry
13. Remove the pastry from the oven and top it with warm, sieved apricot jam.
SERVING
14. Allow it to cool down, pour cream on top and serve
1. On a work surface, sift the flour and salt together
2. Into this mixture, make a well in the centre and add in sugar, butter and egg yolks and, with the fingertips of one hand, pinch and work them together until well blended.
3. Now, slowly work in all the flour and knead into a smooth dough.
4. Store this paste in a cool place for at least an hour.
5. In a saucepan, cook three quarter a pound of apples with about one level tablespoon sugar and a little water until soft and thick.
6. Sieve this sauce and allow it to cool
7. Roll out this pate sucree and line a loose-bottomed, French fluted flan tin 7 ¾” in diameter with it.
8. With a fork, prick it all over and bake blind in the oven at 375°F for fifteen minutes or so.
9. Remove the flan from the oven and fill the apple puree in it
10. On top of the puree, arrange the remaining apple slices in overlapping circles.
11. Brush it with melted butter and place it back into the oven to cook at 400°F until the apples are tinged brown.
12. You may need to use foil to protect the edges of the pastry
13. Remove the pastry from the oven and top it with warm, sieved apricot jam.
SERVING
14. Allow it to cool down, pour cream on top and serve
Chef
