200 g (7 oz) flan pastry
1/2 stick (2 oz) 50 g butter
8 cups (900 g) 2 lb cooking (tart) apples, cored and roughly chopped
120 ml (8 level tbsp) apricot jam
1/4 cup (4 tbls) 50 g caster sugar (superfine granulated)
finely grated rind of lemon
2 tbsp (30 ml) apple brandy
2 cup (225 g) 8 oz eating apples
lemon juice
1 tsp (5 ml) caster sugar (superfine granulated)
1/2 stick (2 oz) 50 g butter
8 cups (900 g) 2 lb cooking (tart) apples, cored and roughly chopped
120 ml (8 level tbsp) apricot jam
1/4 cup (4 tbls) 50 g caster sugar (superfine granulated)
finely grated rind of lemon
2 tbsp (30 ml) apple brandy
2 cup (225 g) 8 oz eating apples
lemon juice
1 tsp (5 ml) caster sugar (superfine granulated)
method
1. Roll out the pastry and use to line a 20.5-cm (8-inch) flan ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes until set, but not browned.
2. Melt the butter in a heavy-based pan, add the apples with 30 ml (2 tbsp) water. Cover and cook gently until the apples are soft, and mushy.
3. Rub the apples through a sieve into a large clean pan. Add half the apricot jam with the granulated sugar, lemon rind and apple brandy. Cook over a high heat, stirring all the time, until all excess liquid has evaporated and the mixture is well reduced and thickened.
4. Spoon the thick apple puree into the flan case and smooth the surface.
5. Peel, quarter, core and very thinly slice the eating apples; arrange in an overlapping circle around the edge of the flan. Brush lightly with lemon juice and sprinkle with the caster sugar.
6. Return the flan to the oven and bake for a further 25 - 30 minutes or until the pastry and apples are lightly coloured.
7. Loosen the flan underneath with a palette knife and slide on to a serving plate; carefully ease off the flan ring. Leave to cool. Gently warm the remaining jam with 15 ml (1 tbsp) lemon juice and, when well blended, sieve into a small bowl. While still warm, brush carefully over the top and sides of the flan until evenly glazed.
8. Serve the flan warm or chilled with pouring cream.
2. Melt the butter in a heavy-based pan, add the apples with 30 ml (2 tbsp) water. Cover and cook gently until the apples are soft, and mushy.
3. Rub the apples through a sieve into a large clean pan. Add half the apricot jam with the granulated sugar, lemon rind and apple brandy. Cook over a high heat, stirring all the time, until all excess liquid has evaporated and the mixture is well reduced and thickened.
4. Spoon the thick apple puree into the flan case and smooth the surface.
5. Peel, quarter, core and very thinly slice the eating apples; arrange in an overlapping circle around the edge of the flan. Brush lightly with lemon juice and sprinkle with the caster sugar.
6. Return the flan to the oven and bake for a further 25 - 30 minutes or until the pastry and apples are lightly coloured.
7. Loosen the flan underneath with a palette knife and slide on to a serving plate; carefully ease off the flan ring. Leave to cool. Gently warm the remaining jam with 15 ml (1 tbsp) lemon juice and, when well blended, sieve into a small bowl. While still warm, brush carefully over the top and sides of the flan until evenly glazed.
8. Serve the flan warm or chilled with pouring cream.
serving amount
six
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