Desserts Recipes - Apple and Nectarine Flan Recipe

Ingredients

Serves 6

Pastry:

• 250 g/8 oz plain flour pinch of salt

• 125 g/4 oz butter

• 1 egg yolk

• 2-3 tablespoons iced water 

Filling:

• 1 kg/2 lb cooking apples, peeled, cored and chopped

• 2 tablespoons water

• 6 cloves

• 1 cinnamon stick

• 125 g/4 oz light soft brown sugar

• 25 g/1 oz butter

• finely grated rind and juice of 1 lemon

• 3 nectarines, halved, stoned and thinly sliced

Glaze:

• 2 tablespoons apricot jam

• 1 tablespoon boiling water

• 1 tablespoon lemon juice

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Method:

1. First make the pastry. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the egg yolk and sufficient iced water to make a soft and pliable dough. Chill in the refrigerator for 30 minutes.

2. Place the apples in a saucepan with the water, cloves and cinnamon. Bring gently to the boil over a moderate heat, then simmer until the apples have broken down to form a thick puree. Stir in the sugar, butter and lemon rind and juice. Allow to cool.

3. Roll out the pastry on a lightly floured surface and use to line a 25 cm/10 inch loose-bottomed flan tin. Prick the base with a fork. Remove the cloves and cinnamon from the apple mixture, then pour the puree into the flan case.

4. Arrange the nectarine slices on top, overlapping in neat circles. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes or until golden.  

5. Meanwhile make the glaze. Mix the jam with the boiling water and lemon juice and beat well to combine.

6. When the tart comes out of the oven, brush the glaze generously all over the surface and leave the tart to cool on wire rack.