1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose), pinch of salt
3/4 cup 170 g (6 oz) butter
1/3 cup (75 g) 3oz castor sugar
3 egg yolks or 1 whole egg and 1 yolk
3 medium thin-skinned oranges
8 cups (900 g) 2 lb cooking (tart) apples, peeled, cored and roughly chopped
3 tbsp (45 ml) granulated sugar
4 tbsp (60 ml) thick-cut orange marmalade
fresh whipping or single cream to serve
3/4 cup 170 g (6 oz) butter
1/3 cup (75 g) 3oz castor sugar
3 egg yolks or 1 whole egg and 1 yolk
3 medium thin-skinned oranges
8 cups (900 g) 2 lb cooking (tart) apples, peeled, cored and roughly chopped
3 tbsp (45 ml) granulated sugar
4 tbsp (60 ml) thick-cut orange marmalade
fresh whipping or single cream to serve
method
1. Sift the flour and salt on to a work surface. Make a well in the centre and place in it 125 g (4 oz) softened butter, caster sugar and egg yolks. Work the ingredients together with the fingertips of one hand until smooth. Gradually draw in the flour, with the help of a palatte knife; knead lightly until smooth.
2. Chill, covered, for 30 minutes, then roll out and use to line a 20.5 cm (8 inch) flan ring. Bake blind in the oven at 200°C (400°F) mark 6 for 10 - 15 minutes. Leave to cool.
3. Add grated orange rind to apples in pan with remaining butter, sugar and half the marmalade. Cover and cook gently for about 15 minutes, until fruit is soft. Open-boil to a thick pulp, stirring frequently. Cool.
4. Remove remaining rind and pith from the oranges and thinly slice the flesh. Fill the flan case with the apple puree. Arrange the orange slices on top.
5. Heat the remaining marmalade with 1 5 ml (1 tbsp) water and sieve. Brush over the orange slices. Serve cold with the fresh cream.
2. Chill, covered, for 30 minutes, then roll out and use to line a 20.5 cm (8 inch) flan ring. Bake blind in the oven at 200°C (400°F) mark 6 for 10 - 15 minutes. Leave to cool.
3. Add grated orange rind to apples in pan with remaining butter, sugar and half the marmalade. Cover and cook gently for about 15 minutes, until fruit is soft. Open-boil to a thick pulp, stirring frequently. Cool.
4. Remove remaining rind and pith from the oranges and thinly slice the flesh. Fill the flan case with the apple puree. Arrange the orange slices on top.
5. Heat the remaining marmalade with 1 5 ml (1 tbsp) water and sieve. Brush over the orange slices. Serve cold with the fresh cream.
serving amount
serves 6
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