It is not often that I made a dessert twice, other than my chocolate cake, which I used to make every weekend. But I made this apple flan twice so that I could get a photograph of it. The flan was baked for my chopping board chit chat for Woolworths, but they chose not to use the recipe. We had the first attempt at a dinner party at my friend Erica’s house, and the second attempt we enjoyed on the Sunday for tea.
- 1 roll short crust pastry
- 8 apples, cored
- Lemon juice for drizzling
- 30 mls fructose
- 5 mls cinnamon
- 50 g butter, melted
- Preheat the oven to 200° Celsius
- Butter and flour a 25cm flan tin
- Roll out the pastry to 30cm round
- Gently place into the flan tin and bake blind for 20 minutes
- Thinly slice the apples and cut in half
- Drizzle well with lemon juice
- Mix together the fructose and the cinnamon
- Place as many layers as you can of the apples in concentric circles on the pastry – make sure you overfill the flan as the apples will drop when they cook down
- Sprinkle one teaspoon of the cinnamon sugar over each layer
- Pour over the butter
- Bake in the oven for 30 minutes
- Sprinkle some cinnamon sugar over the top as you take it out the oven
- Leave to cool before trimming the edges and removing the apple flan
Ingredients used in my apple flan:
- There is no shame in purchasing pastry! Especially when it comes to puff pastry which is labour intensive. I don’t usually buy store bought short crust pastry as it is easy to make. But for this recipe I did, only to save time.
- When choosing apples go for ones in season, that are firm and unblemished. We are lucky to live in apple farming country which means access to recently picked apples.
- For the lemon juice you can use a bottle of juice that keeps in your fridge. No need to buy lemons for this recipe.
- I use fructose but you can replace it with sugar, ml for ml.
- Use the best quality ground cinnamon you can afford. You will smell the difference.
- For this recipe use unsalted butter.