Cheese Apple Flan
|Shortcrust pastry||8 Ounce (225 Gram)|
|Apricot jam||2 Tablespoon|
|Apples||1 Pound (450 Gram)|
|Soft brown sugar||2 Ounce (50 Gram)|
|Cheshire cheese||3 Ounce (75 Gram)|
|Egg white||1 (For Brushing)|
Roll out three-quarters of the pastry and use it to line a 23-cm/9-in flan ring.
Bake blind in a moderately hot oven (200C, 400F, gas 6) for 15 minutes.
Spread the .
apricot jam over the base of the flan.
Peel, core and slice the apples, using the slicing disc as described in the recipe for Apple and almond puff .
Arrange the slices in the flan ring and sprinkle with the sugar.
Crumble the cheese into the bowl and chop finely, using the double-bladed chopping knife.
Sprinkle over the flan.
Roll out the remaining pastry and cut into strips.
Arrange the strips in a lattice pattern over the flan.
Brush over with lightly beaten egg white.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for a further 20-30 minutes.