Apple flan
A sweet tart with an apple purée base, topped with arranged apple slices and baked, finished with a brush of apricot glaze.
Ingredients
flour (for making tart crust)
4 oz (120 g)
sugar
6 oz (180 g)
cooking apples (fresh; if using canned apples use 1.5 lb (720 g))
2 lb (960 g)
apricot jam (for brushing the surface)
1 oz (30 g)
Instructions
1
Line the pan
Make the tart crust and line an 8-inch tart pan, trim the edges and prick the bottom all over with a fork.
2
Half-bake the shell
Half-bake the tart shell in an oven at about 400°F (204°C), then remove and let cool.
3
Prepare the applesauce
Set aside the two best apples for later; turn the remaining apples into applesauce (see next recipe).
4
Fill the crust
Spread the cooled applesauce over the bottom of the tart shell and smooth it level.
5
Prep the apple slices
Peel, core and thinly slice the reserved apples; transfer the slices to cold salted water as you go to prevent browning.
6
Arrange the slices
Rinse and drain the apple slices, then arrange them one by one on top of the applesauce, overlapping. Start at the edge and work toward the center in a radial pattern.
7
Bake
Sprinkle sugar over the top and bake in an oven at about 400°F (204°C) for 10–15 minutes, until the apple slices are tender and the crust is golden.
8
Glaze
Finish by brushing the surface with apricot glaze.
