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
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.
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.
serving amount
serves: 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
