Apple And Red Currant Flan
|Basic shortcrust pastry dough||1 (made with 6 ounce flour)|
|Red currant jelly||4 Tablespoon|
|Cooking apples||1 Pound, peeled, cored, sliced|
|White wine||2 Tablespoon|
|Egg||1 , beaten|
|Fresh white breadcrumbs||2 Ounce|
|Brown sugar||2 Tablespoon|
1) Preheat the oven to 375°F.
2) Roll out the pastry dough on a floured surface. Take an 8-inch flan ring over a baking sheet and line with the pastry sheet.
3) Take half the amount of the red currant jelly and spread it over the pie shell.
4) In a saucepan, add in the apples, wine and sugar. Cook till the apples soften. Beat the mixture to a pulp.
5) Add in 1 beaten egg into the apple pulp. Stir well and add in the remaining red currant jelly. Mix once more.
6) Transfer the mixture into the pastry shell. Even it out.
7) To prepare the topping for the flan, in a saucepan melt butter. Add in the breadcrumbs and sugar. Saute till they slightly golden brown. Keep stirring in between.
8) Spread the mixture over the apple pulp in the pie shell.
9) If you want to freeze the flan at this stage, let it cool down immediately. Otherwise, bake for about 60 minutes or till the top turns a light golden brown.
10) Freeze uncovered till it becomes firm. Take the flan ring and wrap it in a freezer bag. Seal, labe and place in the freezer.
11) Serve the Apple and Red Currant Flan warm with fresh cream or custard on the side.
12) To thaw the frozen flan, remove from its covering. Place on a baking sheet and bake for about 1 hour or till the flan is heated through.
13) Serve as in Step 11.