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Apple and Calvados Flan   Veg  HT  DP    60mins


Serves 6     Desserts Puddings    Hot    Vegetarian



For the filling

700g/1 1/2lb Apples

50g/2oz Butter

100g/4oz Icing Sugar

2 tbsp Calvados

Assembly ingredients

2 tbsp Icing Sugar

3 tbsp Calvados

For the Pastry

200g/8 oz Plain Flour

1 tbsp Caster Sugar

100g/4oz Butter

Cold water to mix







1. Preheat the oven to 400F, 200C, Gas mark 6.


2. To make pastry, sieve the flour, salt and caster sugar into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add enough water to make a firm dough. Knead lightly.


3. Turn onto a floured board and roll out to about 5mm/ 1/4 inch. Line a 20cm/8 inch flan tin. Prick the bottom in several places with a fork the line with greaseproof paper, fill with baking beans and bake blind for 15-20 minutes. Remove the paper and beans and cook for a further 5 minutes.


4. Meanwhile, to make the filling, peel and core the apples and cut into eighths (depending on the size).


5. Melt the butter in a pan, add the apples and cook over a high heat until light brown. Add the icing sugar and Calvados, cover and cook gently until the apples are just tender.


6. To Assemble. Remove the pastry case from the tin and put onto a serving plate. Arrange the apple segments in the case and spoon over some of the juices and sprinkle with icing sugar. Keep warm until ready to serve.


7. To serve - Warm the Calvados in a small pan or ladle, pour over the flan and set alight. Serve immediately.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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