Tarte Aux Pommes à l'Orange( Apple And Orange Flan ) -

Tarte Aux Pommes à l'Orange
( Apple And Orange Flan )

Ingredients

For French flan pastry

4 oz plain flour
2 oz caster sugar
2 egg yolks
2 oz butter
2-3 drops of vanilla essence

For filling

2 lb cooking apples (quartered, cored and sliced)
3-4 tablespoons granulated sugar
Grated rind of 2 oranges

To finish

2 seedless oranges (sliced in rounds)
3-4 tablespoons apricot glaze

7-8 inch diameter flan ring

Method

First prepare pastry. Chill pastry in re­frigerator for at least 30 minutes.

Set oven at 375ºF or Mark 5. Roll out pastry and line flan ring. Bake blind in pre-set oven for 15 minutes.

Meanwhile prepare filling: slice apples into a buttered pan, cover with a tight-fitting lid and cook to a pulp. Rub through a strainer and return purée to the pan with sugar and orange rind. Cook until thick, stirring all the time. Turn out and cool a little.

Fill the flan case with the apple purée and smooth over the top. Cut peel and pith from the oranges, slice into rounds and arrange on top of the flan. Brush the oranges with warm glaze (jam dissolved in a little water and lemon juice, sieved, then boiled until clear). Leave to set; serve flan cold.

Related food category:

• Pie, Tart and Pastry