French Apple FlanAnother recipe from my 'Desserts' recipe book I bought. Thought I'd share this with you because it turned out really good. Well, honestly, my sister was the one who tested it out. Though she made a mess out of the kitchen, the flan tasted great. However, a little tip, when we made it the second time round, we added a lil more caster sugar to the filling. (if you want it sweeter, otherwise neglect this) I am a lil bit of a sweet tooth! This flan, has a custardy filling with sweetness & a lil bit of sourness to the it. A great combination for a dessert! Also great for afternoon tea when it's warm out of the oven. Alright, this is surely worth a try! Here is the recipe:
Ingredients:
750 g apples (China Fuji Apples); 3 tbspns lemon juice; 4 tbspns warmed, sieved Apricot Jam; 175 ml (6 fl oz) single cream; 2 eggs beaten; 50 g (2 oz) caster sugar
For the pastry: 175 g (6 oz) plain flour; a pinch of salt; 75 g (3 oz) unsalted butter, slightly softened (or let out of the fridge and let it soften in room temperature); 2 egg yolks; 1 tbpsn cold water; 40 g (1 1/2 oz) caster sugar and some icing sugar - for dusting
Method:
To make pastry, sift the flour and salt into a pile on a cold surface and make a center well. Add butter, egg yolks, water and sugar to thw ell and use fingertips of one hand to work together into a mixture that resembles scrambled egg. Work in the flour gradually with your fingertips to bind the mixture into a smooth dough. Press together lightly and form into a ball. Wrap in clingfilm and chill for 30 minutes. Roll the pastry out and line a 25 cm (10 inch) tart tin. Chill the pastry case for 30 min. Peel and core the apples. Slice them thinly into a bowl and toss with lemon juice. Drain the apples and arrange them in concentric circles over the base of the pastry case. brush the apricot jam over the apple slices and bake the tart in preheated oven, 220 degrees celcius (425 degreee Farenheit), Gas mark 7 for 10minutes. Whisk the cream, eggs and sugar in a bowl. Pour the mixture carefully over the apples. Return to the preheated oven and bake at 190 degrees celsius, gas Mark 5 for 30-35 minutes until pastry is golden and the filling is cooked. Sprinkle with icing sugar and serve.
Serves: 8 (1 slice per person)
*Tip*: Serves great with a scoop of Vanilla ice cream and a drizzle of caramel. Can also sprinkle with cinnamon powder. To make a speedy caramel sauce, get those caramel sweets and double broil it like you melt chocolate!
Ingredients:
750 g apples (China Fuji Apples); 3 tbspns lemon juice; 4 tbspns warmed, sieved Apricot Jam; 175 ml (6 fl oz) single cream; 2 eggs beaten; 50 g (2 oz) caster sugar
For the pastry: 175 g (6 oz) plain flour; a pinch of salt; 75 g (3 oz) unsalted butter, slightly softened (or let out of the fridge and let it soften in room temperature); 2 egg yolks; 1 tbpsn cold water; 40 g (1 1/2 oz) caster sugar and some icing sugar - for dusting
Method:
To make pastry, sift the flour and salt into a pile on a cold surface and make a center well. Add butter, egg yolks, water and sugar to thw ell and use fingertips of one hand to work together into a mixture that resembles scrambled egg. Work in the flour gradually with your fingertips to bind the mixture into a smooth dough. Press together lightly and form into a ball. Wrap in clingfilm and chill for 30 minutes. Roll the pastry out and line a 25 cm (10 inch) tart tin. Chill the pastry case for 30 min. Peel and core the apples. Slice them thinly into a bowl and toss with lemon juice. Drain the apples and arrange them in concentric circles over the base of the pastry case. brush the apricot jam over the apple slices and bake the tart in preheated oven, 220 degrees celcius (425 degreee Farenheit), Gas mark 7 for 10minutes. Whisk the cream, eggs and sugar in a bowl. Pour the mixture carefully over the apples. Return to the preheated oven and bake at 190 degrees celsius, gas Mark 5 for 30-35 minutes until pastry is golden and the filling is cooked. Sprinkle with icing sugar and serve.
Serves: 8 (1 slice per person)
*Tip*: Serves great with a scoop of Vanilla ice cream and a drizzle of caramel. Can also sprinkle with cinnamon powder. To make a speedy caramel sauce, get those caramel sweets and double broil it like you melt chocolate!
