Ingredients
- 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
Method
- Pre heat the oven to 200°C gas 6.
- Chop 4 of the apples into small pieces and place into a saucepan.
- 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.
- Brush the cooked flan base with beaten egg and pop into the oven to crispen up the shell.
- Once the apple is cooked, cool slightly, then beat in the rest of the egg.
- Spoon into the warm pastry base.
- Slice the last 2 apples thinly and arrange around the flan.
- Brush with melted butter and sprinkle with Demerara sugar.
- Cook for 30-40 minutes, or until well browned.
- Meanwhile boil the apricot jam with the 4 tbsp of water.
- Once the flan is out, brush quickly with the apricot glaze, then cool.
- Serve with lightly whipped double cream.