French Apple Flan
|Plain flour||4 Ounce|
|Butter||1 1⁄2 Ounce|
|Caster sugar||1⁄2 Ounce|
|Cold water||1 Teaspoon|
|Cooking apples||1 Pound|
|Cold water||2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Apricot jam||1 Tablespoon|
|Eating apple||1 (Colored Red, For Topping)|
First make the pastry: put the flour in a bowl, add the fats, cut in small pieces, and rub in with the finger tips until the mixture resembles fine breadcrumbs.
Mix the egg yolk with the sugar and water and stir into the dry ingredients and bind them together.
Roll out the pastry on a floured table and line a 7 inch (17.5 cm) flan ring, on a baking sheet.
Chill for 30 minutes.
Line the flan with greaseproof paper and weigh down with baking beans and bake blind for 15 minutes.
Meanwhile prepare the filling; wash the apples; quarter, core and slice into a saucepan with the water; cover and cook gently until the apples are soft and fluffy, about 15 minutes, stirring occasionally to prevent catching.
Sieve the apples into a bowl and stir in the sugar to sweeten to taste.Remove the beans and greaseproof paper from the flan and spoon in the apple filling.
Warm a little apricot jam in a saucepan so that it will form a glaze, if necessary add a little water and sieve to make it smooth.
Cut the eating apple into quarters, core and thinly slice.
Arrange attractively on top of the puree and brush with apricot glaze.
Return the flan to the oven, reduce the temperature to 350°F, 180°C, gas no. 4 and bake for a further 20 to 25 minutes, until the pastry is pale brown and the slices of apple are cooked.