French apple flan

French apple flan

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
1kg granny smith apples, peeled, cored and sliced
60g butter
2 tablespoons sugar
caster sugar, for sprinkling

Apricot glaze

Quantity Ingredient
160g apricot jam
1 tablespoon water
2 tablespoons orange juice

Method

  1. Roll out pastry thinly and use to line a 20 cm flan ring. Chill for at least 30 minutes. Prick bottom all over with a fork.
  2. Put apple slices in a frying pan with butter and sugar, and cook over low heat for about 3 minutes. Fill pastry case with apples, reserving best slices for the top. Arrange them in overlapping circles, by starting at the edge of the pastry and forming smaller and smaller circles until apples underneath are completely covered. Brush top with a little of the butter in which apples were cooked and sprinkle with caster sugar.
  3. Bake in a preheated moderately hot oven for 20–25 minutes or until the edges of apple slices are tinged a golden-brown.
  4. To make apricot glaze, heat jam and water in a small saucepan, stirring until blended. Rub through a sieve and cool a little. Stir in orange juice and keep warm. Remove flan from oven and, while still warm, brush with apricot glaze. Serve flan warm with cream.
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