French Apple Flan
French Apple Flan is a popular dish, perfect for autumn days when apples are plentiful.
A perfect excuse to increase your Vitamin C and fibre from the apple content!
Ingredients
Sweet Pastry:
- 200g P Flour
- Pinch Salt
- 50g Lard, or Vegetable Fat
- 50g Butter or Hard Margarine
- 25g Caster Sugar
- 1 Egg Yolk
- 1- 2 tbsp Water
Filling:
- 75g Granulated Sugar
- 4tbsp Cider
- 400g Cooking Apples, such as Bramley
- 50g Butter
- 2 Egg Yolks
- 2tbsp Double cream
- 2 Dessert Apples, such as Cox
- 4tbsp Apricot Jam, sieved
Method
- First make the pastry by sieving the flour and salt
- Blend the 2 fats together and then rub into the flour to form breadcrumbs
- Stir in the sugar
- Mix the yolk with 1 tbsp water and bind the mixture together. If it is too dry add just enough water to make a firm dough
- Chill for 30 mins
- Roll out carefully and line a greased 20cm flan ring on a baking sheet
- Bake blind at Gas 6, 200C for 20 minutes and then cool
- For the filling heat the sugar and cider together then add the cooking apples
- Gently simmer to a thick pulp, then cool
- Beat in the margarine and egg yolks
- Stir in the cream and place the mixture in the flan case
- Peel the dessert apples and arrange on the top in a cartwheel pattern
- Brush with melted jam
- Bake at Gas 4 180C for 10 mins. Brush with remaining jam and leave until cold to serve
This recipe is based on a traditional apple recipe enhanced with a touch of cider.