Normandy Apple Flan
- 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
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