French Apple Flan
|Puff pastry dough||12 Ounce (350 Gram)|
|Apricot glaze||1⁄4 Cup (4 tbs) (For Brushing)|
|Creme fraiche||1⁄4 Cup (4 tbs) (For Serving Apple Topping)|
|Granny smith apples||2 , peeled, cored and sliced|
|Caster sugar||1 Tablespoon|
|Chilled unsalted butter||1 Ounce (25 Gram)|
1. Divide the pastry into 4 equal pieces and roll each out on a lightly floured surface until 2 mm (1/8 inch) thick. Using a 14 cm (5 1/2 inch) plate as a guide, cut out 4 rounds and put each one on a baking sheet. Place a slightly smaller plate on each pastry and score around the edge to form a 1 cm (1/2 inch) border. Prick the centres with a fork and chill for 30 minutes.
2. Arrange the apples slices in a circle over the pastry and scatter over the sugar. Grate over the butter and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25-30 minutes until the pastry and apples are golden.
3. Reheat the apricot glaze until it is warm and brush over each tart while still warm. Serve with ice cream.