Normandy Apple Flan

Normandy Apple Flan

No ratings yet
Servings: 6
Calories: 275


  • 7 oz shortcrust pastry or pate sucree
  • 4 ripe pears peeled, cored and chopped
  • 1 large cooking apple peeled, cored and chopped
  • 2 tbsp soft brown sugar
  • 1/4 level tsp ground cinnamon
  • 1 oz fine semolina
  • 2 tbsp apple brandy
  • 2 small red skinned eating apples cored
  • 1 tbsp lemon juice
  • 2 level tbsp apricot jam sieved


  • Roll out the pastry and use to line a 21.5 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.
  • Place the pears and cooking apple in a pan with the sugar and cinnamon and 45 ml (3 tbsp) water. Cover and simmer gently for 15 minutes.
  • Stir the semolina and apple brandy into the fruit mixture and spoon into the pastry case.
  • Slice the eating apples into thin wedges, arrange around the top of the flan and brush them with the lemon juice.
  • Return to the oven and cook tor a further 15 minutes.
  • Melt the jam in a pan with 10 ml (2 tsp) water and brush the glaze over the tart when cooked.
  • Serve hot or cold.
Calories: 275 kcal
Carbohydrates: 60 g
Protein: 4 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 166 mg
Potassium: 282 mg
Fiber: 7 g
Sugar: 28 g
Vitamin A: 93 IU
Vitamin C: 11 mg
Calcium: 27 mg
Iron: 2 mg
Dishes Desserts, Flans
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating