Day 8 - Full Circle

Day 8

Swiss Apple Flan

Our Pies & Tarts class is coming full circle. We started with apples and we are also ending with apples. Today we are preparing an Apple flan, now this I am sure I will love. I will take an apple over a lemon everyday of the week! Can't wait...

RECIPE

 

Swiss Apple Flan

Yield: Three, 9" flans

Ingredients:

Short dough - 2 lbs

Apple, tart - 6 to 8 each

Sugar, granulated - 6 oz

Cinnamon, ground - to taste

Crumbs, cake - 9 oz

Almonds, ground, toasted - 6 oz

Apricot glaze - as needed

Almonds, toasted, crushed - as needed

 

Custard

Ingredients:

Eggs, whole - 10 oz

Cream, heavy - 1 lb, 8 oz

Sugar, granulated - 4 oz

Liqueur, Brandy or Grand Marnier - to taste

 

 

Preparation:

Peel and core apples. Slice apples in 1/4 inch slices. (Lemon juice/water mixture may be used to prevent browning)

Combine sugar, cinnamon, cake crumbs and ground almonds and reserve.

 

Preparation of Custard:

Combine eggs and heavy cream in a bowl. Add sugar and liqueur to the egg mixture and reserve.

 

Preparation of Crust:

Sprinkle cake crumbs mixture over bottom of the tart shells.

Arrange the sliced apples in a spiral decoration on top of crumb mixture.

Place tart in 350 F oven and bake until apples are semi-tender (approximately 20 minutes)

Remove tarts from oven and pour the custard over them until just below the rim.

Return to oven and bake in water bath until custard is set, approximately 20 to 30 minutes.

Cool and remove the tart from tart shell.

Glaze with apricot glaze. Place custard, toasted almonds along side of the tart.