French apple flan

French apple flan

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
1-1.25kg large dessert apples
1-2 tablespoons caster sugar
1 quantity Apricot glaze, warmed

Method

  1. Roll out the pâte sucrée on a lightly floured surface into a disc about 30 cm in diameter and about 3 mm thick. Use to line a 24 cm loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch. Meanwhile, heat the oven to 190°C.
  2. Once firm, blind bake the pastry for 15–20 minutes, ensuring the paper cartouche is pushed well into the corners of the pastry and the excess paper is folded over the edge of the pastry case, to help prevent the pastry from browning. Remove the beans and cartouche, taking care as the pastry is still very soft, and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 180ºC.
  3. Peel, quarter, core and slice the apples as thinly as possible. Layer them in the pastry case, packing them in tightly and layering so they come above the level of the pastry (they will shrink). Arrange the last layer in a neat, overlapping circle.
  4. Sprinkle the apples with the sugar. Bake the tart in the oven for 25–30 minutes, or until the apples are soft and the pastry is a deep golden. Use the tip of a cutlery knife to check the apples; it should pass through easily.
  5. Remove the flan from the oven and allow to cool a little, then remove the side of the tin, if using, and slide the tart onto a wire rack, or lift off the flan ring after transferring. Brush the warm apricot glaze over the apples and serve.
Tags:
Leiths School of food and wine
cookery course
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