Post Number: 16785
Votes: 0 (Vote!)
|Posted on Monday, January 18, 2010 - 5:19 am: ||
* Exported for MasterCook 4 by Living Cookbook *
Crunchy Apple and Almond Flan
Recipe By : Catherine Atkinson
Serving Size : 8
Filling and Topping:-
4 oz plain flour
1 tsp mixed spice
2 oz butter, diced
2 oz demerara sugar
2 oz flaked almonds
1 1/2 lb cooking apples (I used 2 large Bramley's)
1 oz raisins
Sifted icing sugar for dusting
For the Pastry
6 oz plain flour
3 oz butter, diced
1 oz ground almonds
1 oz caster sugar
1 egg yolk
1 Tbs cold water
1/4 tsp vanilla essence (extract|)
1. To make the pastry, place the flour in a food processor or mixing bowl
and rub in the butter until the mixture resembles fine breadcrumbs. Stir in
the ground almonds and sugar. Whisk the egg yolk, water and almond essence
together and mix into the dry ingredients to form a pliable dough. Knead
until smooth, wrap in clear film and leave in a cool place for 20 minutes.
2. Meanwhile, make the topping. Sift the flour and mixed spice into a mixing
bowl and rub in the butter with your fingertips. Stir in the demerara sugar
and flaked almonds.
3. Roll out the pastry on a lightly floured work surface and use to line a
23cm/9inch loose-based flan tin, taking care to press the pastry neatly into
the edges and to make a lip around the top edge. Chill for 15 minutes.
4. Place a baking sheet in the oven and preheat to 190C/375F/Gas 5. Peel
core and thinly slice the cooking apples. Arrange the slices in the pastry
case in overlapping, concentric circles, doming the centre. Sprinkle over
5. Cover the apples with the crunchy topping mixture, covering the apples
and raisins completely. Place the flan on the hot baking sheet and bake for
25-30 minutes, or until the top is golden brown and the apples are tender.
Leave the flan to cool in the tin for 10 minutes. Serve warm or cold, dusted
with sifted icing sugar.
Comments: Don't worry if the pie seems to full after adding the apple
slices; as the apples cook the filling will drop slightly.
Do not be
tempted to put any sugar with the apples, as this makes them produce too
much liquid. All the sweetness is in the pastry and the crunchy topping.
Recipe Author: Catherine Atkinson
Recipe Source: Best-ever Pastry Cookbook
Lord, Keep your arm around my shoulder and your hand over my mouth...AMEN..!!