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French Apple Flan

Western.Chefs's picture
Ingredients
  Pate sucree 1
  Tart apples 1 1⁄2 Pound, peeled, cored and sliced (700 Gram)
  Sugar 2 Tablespoon
  Grated lemon rind 1
  Dessert apples 4 , cored, thinly sliced (Green)
  Melted butter 3 Tablespoon
  Strained marmalade 4 Tablespoon (Warm)
Directions

Preheat the oven to 425°F (220°C).
Roll out the pastry dough and line a 9-inch (23-cm) pie pan with it.
Build up a fluted rim and bake blind.
Reset the oven to 400°F (200°C).
Meanwhile, simmer the cooking apples with a tablespoon of water until soft.
Mash with a wooden spoon to make a puree.
Stir in the sugar and lemon rind.
Set aside to cool slightly.
Fill the pastry shell with the apple puree.
Arrange the sliced apples in overlapping circles on top of the puree.
Brush with the butter.
Bake for 25 minutes or until the apples are lightly browned.
Remove from the oven and brush the top with the marmalade.
Serve hot or cold.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Apple
Interest: 
Kids, Gourmet
Servings: 
6

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