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French Apple Flan

ingredients

serves: 6
212 g packet frozen shortcrust pastry, thawed
3-4 cooking (tart) apples, peeled and sliced
300 ml water
1/3 cup (75 g) 3oz sugar approximately
500 g (18 oz) dessert apples, eg Worcestershire Pearmains, sliced
3 tbsp apricot jam, warmed and sieved

method

1. Roll out the pastry and use to line a 23 cm French fluted flan ring. Bake blind in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 20 minutes. Cool.

2. Place the cooking apples in a pan with 2 to 3 x 15 ml spoons of the water and cook gently until pulped. Add sugar to taste and cook.

3. Dissolve 4 x 15 ml spoons in the remaining water over low heat. Add the dessert apples and poach gently until they are just tender but still retain their shape. Drain and cool.

4. Spread the apple pulp in the flan case and arrange the apple slices in circles on top.

5. To freeze: open freeze, then remove the flan ring and wrap in foil. Seal, label and return to the freezer.

6. To serve: replace the flan in its flan ring. Reheat from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5, for 25 minutes.

7. Brush the jam over the apple slices. Serve with cream.

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