175 g (6 oz) Shortcrust pastry dough
300 ml (10 fl oz) 1 1/4 cups Thick sweet apple puree
1/2 kg (1 lb) Dessert apples, cored, peeled and thinly sliced
Grated rind and juice of 1/2 lemon
4 Tbs Redcurrant or apple jelly
2 Tbs Brandy
300 ml (10 fl oz) 1 1/4 cups Thick sweet apple puree
1/2 kg (1 lb) Dessert apples, cored, peeled and thinly sliced
Grated rind and juice of 1/2 lemon
4 Tbs Redcurrant or apple jelly
2 Tbs Brandy
method
1. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400°F).
2. Roll out the pastry dough to about 1/2 cm (1/4 in) thick and use it to line a well-greased 23 cm (9 in) flan tin. Put the flan tin on a baking sheet.
3. Spoon the apple puree over the bottom of the case to cover it completely, then arrange the apple slices on top, in concentric circles. Sprinkle over the lemon rind and juice.
4. Put the baking sheet into the oven and bake the flan for 40 to 45 minutes, or until the pastry and apples are cooked. Remove from the oven and set aside to cool.
5. Warm the jelly and brandy together until the jelly has dissolved. Brush the glaze gently over the apples and serve the flan warm or cold.
2. Roll out the pastry dough to about 1/2 cm (1/4 in) thick and use it to line a well-greased 23 cm (9 in) flan tin. Put the flan tin on a baking sheet.
3. Spoon the apple puree over the bottom of the case to cover it completely, then arrange the apple slices on top, in concentric circles. Sprinkle over the lemon rind and juice.
4. Put the baking sheet into the oven and bake the flan for 40 to 45 minutes, or until the pastry and apples are cooked. Remove from the oven and set aside to cool.
5. Warm the jelly and brandy together until the jelly has dissolved. Brush the glaze gently over the apples and serve the flan warm or cold.
serving amount
serves 6
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