French Apple Flan

Name: French Apple Flan
Ingredients: 6 tbsp (3/4 stick) butter, softened; 1/4 cup sugar; 1 None egg; 1 1/4 cups flour; 1/4 cup self-rising flour; 1 1/2 cups applesauce; 2 None apples, peeled, cored and thinly sliced; 1 tsp grated lemon peel; 2 tbsp lemon juice; 2 tbsp apricot jam; 1 tbsp brandy

11 ingredients

5 steps

Ingredients

6 tbsp (3/4 stick) butter, softened
1/4 cup sugar
1 None egg
1 1/4 cups flour
1/4 cup self-rising flour
1 1/2 cups applesauce
2 None apples, peeled, cored and thinly sliced
1 tsp grated lemon peel
2 tbsp lemon juice
2 tbsp apricot jam
1 tbsp brandy

Directions

1

Beat butter in large bowl with electric mixture until smooth. Beat in sugar and egg until just combined. Stir in sifted flours, in 2 batches, until ingredients just cling together. Knead gently on floured surface until smooth (over-handling will cause it to toughen and crack when rolled out). Wrap in plastic wrap; refrigerate for 30 mins.
2

Roll pastry between parchment paper until large enough to line a 9-inch tart pan with removable bottom. Press pastry into pan; trim edge with rolling pin. Refrigerate for 30 mins.
3

Preheat the oven to 400°F. Line pastry with parchment paper and fill with baking beans. Bake for 7 mins. Remove paper and beans. Bake for 10 mins, or until lightly browned. Cool.
4

Spread applesauce into tart crust. Toss apple slices in combined lemon peel and juice. Arrange apple slices in an overlapping pattern over applesauce. Bake for 30 mins, or until apples are tender.
5

Combine jam and brandy in small saucepan. Stir on low heat until warm; strain. Brush over apples. Serve warm or cold.