|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Red skinned apples||2 Large, cored and cut in wedges (3/8 Inch Thick)|
|Lemon||1 , juiced|
|Unflavored gelatin||1 Teaspoon|
|Apple juice||1⁄2 Cup (8 tbs)|
Combine flour, 1/2 cup sugar and salt in mixing bowl.
Cut in 6 tablespoons butter.
Sprinkle with water and form into ball.
Chill while preparing apples.
Put apples in mixing bowl.
Add 1/4 cup sugar, the lemon juice and 2 tablespoons melted butter; toss gently.
Roll dough to a 14 x 8 inch rectangle, put on baking sheet and cut edges even.
Arrange apple wedges, crosswise, slightly overlapping, leaving 1/2 inch margin.
Turn edges over and press gently.
Bake in preheated hot oven (400°F.) 20 to 25 minutes, or until apples are soft and pastry is browned.
Loosen flan with spatula and let cool on sheet.
Mix gelatin and 2 tablespoons sugar.
Heat apple juice to a boil, add gelatin mixture and stir until dissolved.
Chill until slightly thickened and spoon over apples.