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Until I learned this recipe, I thought that all "flans" were a creme caramel custard. I learned though, that in French cooking flan can refer to a "Normandy Tart", and that's what this is.

Flan aux Pommes (Apple Flan Tart)

Ingredients:

Pate a Sucre (Sugar Pastry)
1-3/4 cups flour
5 TBSP sugar
3/4 cup butter (chilled)
1 tsp salt
1 egg
1/8 cup cream (approx.. you may not need any)

Filling
2 lbs tart apples (granny smith work well)
1/4 cup sugar
3 TBSP apricot glaze (apricot jam boiled then strained)

Directions:

Cut the cold butter into the flour until you get a sandy texture.

Beat the egg and sugar together.

Make a well in the flour mixture and add in the egg mixture.

Gradually incorporate until the paste is smooth. If the pastry is dry add the cream, it may or may not need it depending on the humidity of your kitchen.

Line a greased flan ring or pie plate with the pastry.

Pierce the bottom with a fork, set aside to rest.

Keep aside the best 2 apples for the top

Peel the remainder, chop up and cook on top of the stove. Add sugar to taste. Let cool.

Place the cooled apple filling into the pastry shell.

Peel the two best apples and cut into neat slices. Lay carefully on top of the apple filling in a circular design.

Sprinkle a little sugar on top of the apple slices and bake the flan in a 350 oven for 30-40 minutes.

When pastry is cooked through, remove and let cool. Remove flan ring if using.

Mask the top with the apricot glaze.

Once you're happy that it's looking good, put the plate on a rack to cool for a few minutes. You could be cliched and put it on a window sill, but I wouldn't trust that. It smells far too good to tempt fate!

Once cooled, just sprinkle some caster suger on top and you're done!! One fantastically tasty apple tart.

It really is very simple. This is only my second time ever making this, and it looks perfect. Serve with some yummy custard, cream or ice-cream for the perfect taste of success. As you can see, custard made from the powder is my own preferance. Although it take smore work than instant from a carton, it's far nicer.

I hope you've enjoyed my walk-through on apple tart making, and I hope you might try it yourself some time. If you have any questions about anything I said, just post them and i'll do my best to clear anything up!