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 Rate Recipe |
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The perfect winter dessert made using the finest pink lady apples available from the Herdsman.
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Customer Rating:
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Apple filling
500gm unpeeled Pink Lady Apples sliced
1 teaspoon cinnamon powder
1 teaspoon Vanilla extract
1/3 cup packed brown sugar
Simmer the apples until just tender and the juices are reduced to a thick sauce
Simple short pastry recipe
350gm plain flour
?teaspoon baking powder sifted through the flour
80 to 100gm caster sugar
175gm butter
1 egg
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1- Cut butter into flour and baking powder until it resembles bread crumbs
2- Make a well then drop in egg then combine softly until the pastry forms
3- If the pastry is a little dry add a few drops of iced water
4- Allow the pastry to rest for 15 minutes
5- Cut ?n ?paste pastry into tin
6- Leave enough pastry to cover the flan
Just cover and crimp the top to the pastry base edges
Pastry Short crust sheet of pastry blind bakes for 15 minutes @180 c
Assembly
Pour warm apple mixture into blind baked pastry then top with raw pastry ?cm thick. Bake for 20 to 25 minutes or until the pastry top is golden brown.
Allow cooling before serving. Glaze the top with ?cup icing sugar ?teaspoon warm milk. Whisk in enough milk to form a glazing paste. Spread glaze over the flan and allow the glaze to set.
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