Sunday, 10 February 2008

Apple Flan Menagere



Oh la la! Now there's lovely.

Here's the recipe courtesy of Leiths Cookery Bible. The picture makes it look a lot more fancy than it actually is. I'm not going to go into the method for making sweet shortcrust pastry here. We did it in a very time consuming but "traditional" way involving pecking, chopping, and frasiering which has nothing to do with Seattle psychiatrists.

Serves 4

170g flour quantity of sweet shortcrust pastry
(170g plain flour, 85g unsalted butter, 3 egg yolks, 85g sugar, 2 drops vanilla essence)
1kg medium dessert apples
caster sugar
6 tablespoons of warm apricot glaze.

1. Preheat the oven to 190 degrees C
2. Roll out the pastry and line a flan ring. Refrigerate until firm. Bake blind
3. Peel,quarter and core all but 2 of the apples. Do not peel the final two but quarter and core them. Finely slice all the apples. Lay the peeled apples inside the pastry case right up to the rim of the flan.
4. Neatly arrange the slices with the peel still on over the surface.
5. Dust with caster sugar and bake well for 25 minutes.
6. Brush with warm apricot glaze.

And that's it!

7 comments:

Melanie said...

please post a recipe for the apple flan--it looks delicious-and post recipe for the quiche lorraine too--thanks--hope you feel better.

thomascook said...

I am intrigued as to know what you want to do when you have completed the course at Leith's. Are you going to go into a professional kitchen ?, or does food journalism appeal.

Pete said...
This comment has been removed by the author.
Pete said...

Hi Melanie,

I will edit the menagere and lorraine posts and add in the recipes for you.

Hi Thomascook,

You asked the million dollar question. Unfortunately I can't answer it yet! I'm loving writing as much as cooking at the moment and to be honest I hadn't even thought about writing as a career before I started this blog. I'm fully aware of how hard life is in a pro kitchen, and maybe as a 35 year old it wouldn't suit my lifestyle, however I will try and get as much work experience as I can over the next few months so I can make informed decisions when the end of the course comes around. That said, if anyone wants to offer me work either cooking or writing, please don't hesitate to get in touch!

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
http://blog.keyingredient.com/

Dazy said...

I've always wanted to make flan. But the whole caramel making process gives me the creeps! I tried once,
and it failed. May be I should give it a try once again bcoz this looks amazing!

Anonymous said...

Very Interesting!
Thank You!