375 g pack chilled sweet shortcrust pastry
125 g white marzipan
250 g pack ready-to-eat vanilla flavour French prunes, cut into quarters
375 g cooking (tart) apples, peeled, cored and thinly sliced
125 g white marzipan
250 g pack ready-to-eat vanilla flavour French prunes, cut into quarters
375 g cooking (tart) apples, peeled, cored and thinly sliced
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Roll out the pastry and use to line a 20 cm flan tin. Reserve the trimmings to make lattice strips. Bake the flan case blind for 15 minutes.
3. Roll out the marzipan to fit inside the flan base. Mix the prunes, apples and sugar together and place on top of the marzipan.
4. Roll out the remaining pastry and cut into 12 x 1 cm strips long enough to go across the flan top. Use the strips to make a lattice pattern over the top of the flan, moisten the ends and press firmly to seal.
5. Return to the oven and cook for a further 35-40 minutes.
6. Allow to stand for 5-10 minutes before cutting. Dust with icing sugar and serve with crème frâiche, double cream or ice cream.
2. Roll out the pastry and use to line a 20 cm flan tin. Reserve the trimmings to make lattice strips. Bake the flan case blind for 15 minutes.
3. Roll out the marzipan to fit inside the flan base. Mix the prunes, apples and sugar together and place on top of the marzipan.
4. Roll out the remaining pastry and cut into 12 x 1 cm strips long enough to go across the flan top. Use the strips to make a lattice pattern over the top of the flan, moisten the ends and press firmly to seal.
5. Return to the oven and cook for a further 35-40 minutes.
6. Allow to stand for 5-10 minutes before cutting. Dust with icing sugar and serve with crème frâiche, double cream or ice cream.
serving amount
serves: 6
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