Bramley Apple Flan
The secret to this luxuriously tasting apple flan is the layer of super smooth bramley apple puree under the layer of sliced apples. This helps to build both in the texture and the flavours of the apples. This recipe cooks well in gas and electricity ovens and I have also tried this with great success in my bread and pizza oven.
This recipe is one of my mother's classics and I've just sent her a bouquet of roses as a thank you. Online flower delivery made it easy for me to order and send her flowers .
Ingredients - for the Sweet Pastry Flan Case
Ingredients - for the Apple Puree
Ingredients - for the Apple Topping
Method - for the Sweet Pastry Flan Case
For the best results, use a food processor with a pulse feature to make the pastry. Cube the butter and put into the processor along with the flour, sugar and a pinch of sea salt. Pulse the mixture 8 to 10 times to break up the butter. At this stage, add 3 tablespoons of cold water and continue to pulse the mixture until it forms into a coarse crumb. You may add another tablespoon of water if required to get the pastry to this state.
Remove the pastry mix from the food processor and flatten it out onto a piece of baking parchment paper. Wrap the pastry up in the paper and place in your refrigerator for 1 hour. When you take it out again, roll out the pastry lightly to a shape just bigger than your 11 inch Flan Tin. Lay the pastry into the tin and form the sides. Cover the tin and put back into your refrigerator for another hour to firm up.
Preheat your oven to 400F/200C/Gas6. Take your flan tin out of your refrigerator and prick the pastry base with a fork. Cut a piece of baking parchment paper to the correct size to cover the pastry inside the tin and weigh this down with either baking weights or dried beans. Bake in your oven for 15 minutes. Remove the weights and paper and leave to cool.
Method - for the Apple Puree
Peel, core and dice 2 of the bramley apples. Place the apples in a saucepan along with the sugar, butter and 4 tablespoons of water. Cut the vanilla pod in half down the middle and add this to the saucepan. Cook the apples for around 10 minutes until they have softened through. Remove the vanilla pod from the saucepan and scrape out the seeds. Put the seeds and the cooked apple mixture into a blender and blend until silky smooth.
Method - for the Apple Topping and final assembly
Preheat your oven to 400F/200C/Gas6. Peel, core and slice thinly the 2 bramley apples for the topping. Spread your apple puree evenly into your pastry flan case. Lay out your sliced apple in a circular pattern on top of your puree layer. Melt your butter and brush over the slices of apple. Mix together the sugar and the ground cinnamon and sprinkle this over your buttered apple slices. Bake in your oven for 25-30 minutes until the top is a golden colour.
Serve hot with lashings of fresh custard or a large scoop of cream.
Enjoy!
This recipe is one of my mother's classics and I've just sent her a bouquet of roses as a thank you. Online flower delivery made it easy for me to order and send her flowers .
Ingredients - for the Sweet Pastry Flan Case
- 200 grams of plain flour
- 100 grams of unsalted butter
- 2 teaspoons of unrefined Demerara cane sugar
- a pinch of sea salt
Ingredients - for the Apple Puree
- 2 Bramley apples
- 10 grams of unsalted butter
- 2 tablespoons of unrefined Demerara cane sugar
- 1 vanilla pod
Ingredients - for the Apple Topping
- 2 Bramley apples
- 15 grams of unsalted butter
- 1 tablespoon of unrefined Demerara cane sugar
- 1 teaspoon of ground cinnamon
Method - for the Sweet Pastry Flan Case
For the best results, use a food processor with a pulse feature to make the pastry. Cube the butter and put into the processor along with the flour, sugar and a pinch of sea salt. Pulse the mixture 8 to 10 times to break up the butter. At this stage, add 3 tablespoons of cold water and continue to pulse the mixture until it forms into a coarse crumb. You may add another tablespoon of water if required to get the pastry to this state.
Remove the pastry mix from the food processor and flatten it out onto a piece of baking parchment paper. Wrap the pastry up in the paper and place in your refrigerator for 1 hour. When you take it out again, roll out the pastry lightly to a shape just bigger than your 11 inch Flan Tin. Lay the pastry into the tin and form the sides. Cover the tin and put back into your refrigerator for another hour to firm up.
Preheat your oven to 400F/200C/Gas6. Take your flan tin out of your refrigerator and prick the pastry base with a fork. Cut a piece of baking parchment paper to the correct size to cover the pastry inside the tin and weigh this down with either baking weights or dried beans. Bake in your oven for 15 minutes. Remove the weights and paper and leave to cool.
Method - for the Apple Puree
Peel, core and dice 2 of the bramley apples. Place the apples in a saucepan along with the sugar, butter and 4 tablespoons of water. Cut the vanilla pod in half down the middle and add this to the saucepan. Cook the apples for around 10 minutes until they have softened through. Remove the vanilla pod from the saucepan and scrape out the seeds. Put the seeds and the cooked apple mixture into a blender and blend until silky smooth.
Method - for the Apple Topping and final assembly
Preheat your oven to 400F/200C/Gas6. Peel, core and slice thinly the 2 bramley apples for the topping. Spread your apple puree evenly into your pastry flan case. Lay out your sliced apple in a circular pattern on top of your puree layer. Melt your butter and brush over the slices of apple. Mix together the sugar and the ground cinnamon and sprinkle this over your buttered apple slices. Bake in your oven for 25-30 minutes until the top is a golden colour.
Serve hot with lashings of fresh custard or a large scoop of cream.
Enjoy!
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