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Bramley Apple Flan

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  • Serves: 6 to 8
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Print:
Bramley Apple Flan


  • 1 x 24cm x 3cm deep baked blind pastry base
  • 6 medium British Bramley apples (2kg) peeled and cored
  • 150g Demerara sugar
  • juice and zest of 2 large lemons
  • 1 medium egg beaten
  • 8 tbsp apricot jam
  • 4 tbsp water

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  1. Pre heat the oven to 200°C gas 6.
  2. Chop 4 of the apples into small pieces and place into a saucepan.
  3. Add the sugar lemon juice and zest, bring to the boil and cook slowly until you have a chunky puree, but not too smooth, about half cooked.
  4. Brush the cooked flan base with beaten egg and pop into the oven to crispen up the shell.
  5. Once the apple is cooked, cool slightly, then beat in the rest of the egg.
  6. Spoon into the warm pastry base.
  7. Slice the last 2 apples thinly and arrange around the flan.
  8. Brush with melted butter and sprinkle with Demerara sugar.
  9. Cook for 30-40 minutes, or until well browned.
  10. Meanwhile boil the apricot jam with the 4 tbsp of water.
  11. Once the flan is out, brush quickly with the apricot glaze, then cool.
  12. Serve with lightly whipped double cream.