Apple Flan | Using Store Bought Pastry

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.

Apple Flan
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Apple Flan

Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime


  • 1 box 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

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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.

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