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Apple and custard flan

Name: Apple and custard flan
Total time: 1 h 50 min
Yield: 6
Ingredients: 2.25 cups All purpose flour; 1 teaspoon sugar; 1 pinch salt; 0.5 cups butter; 1 egg yolk beaten; 1 packet Custard powder; 0.875 cups dry white wine; 0.667 cups Apple juice; 4 tablespoons sugar; 28 ounces Apple peeled and cored; 1 egg white; 3 tablespoons Apple jelly

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Difficulty:	moderate
Preparation:	80 min
Ready in:	110 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	516 kcal	(26%)
Protein	6 g	(12%)
Fat	17 g	(21%)
Carbohydrates	81 g	(31%)
Added Sugar	9 g	(10%)
Roughage	3 g	(10%)
Vitamin A	155.36 µg	(19%)
Vitamin D	0 µg	(0%)
Vitamin E	0.87 mg	(7%)
Vitamin B1	0.4 mg	(36%)
Vitamin B2	0.32 mg	(23%)
Niacin	4.2 mg	(26%)
Vitamin B6	0.1 mg	(7%)
Folate	93.82 µg	(47%)
Pantothenic Acid	0.42 mg	(7%)
Biotin	3.88 µg	(8%)
Vitamin B12	0.11 µg	(4%)
Vitamin C	6.09 mg	(8%)
Potassium	231.65 mg	(12%)
Calcium	35.44 mg	(4%)
Magnesium	21.68 mg	(6%)
Iron	2.54 mg	(18%)
Iodine	7.32 µg	(5%)
Zinc	0.53 mg	(5%)
Saturates	10 g
Uric Acid	0 g
Cholesterol	76.15 mg

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Ingredients

For servings

For the pastry

3 ⅜ cups	All purpose flour
1 ½ teaspoons	sugar
1 ½ pinches	salt
¾ cups	butter
1 ½	egg yolks beaten

For the filling

1 ½ packets	Custard powder
1.31 cups	dry white wine
1 cups	Apple juice
6 tablespoons	sugar
42 ounces	Apple peeled and cored
1 ½	egg whites
4 ½ tablespoons	Apple jelly

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Directions

1 For the pastry: sift the flour into a mixing bowl and stir in the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk, mixing continuously until the mixture just comes together as a dough. If it is too stiff, add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

2 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23 cm|9" deep flan tin.

3 Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes. Remove the paper and beans.

4 For the filling: make the custard according to the directions on the packet, using the wine and apple juice instead of milk and the sugar.

5 Chop 2/3 of the apples and thinly slice the rest. Mix the chopped apples with the apple custard.

6 Whisk the egg white until stiff and fold into the apple custard. Spoon into the pastry case.

7 Arrange the sliced apples on top of the filling and bake for 40 minutes until the apples are beginning to brown and the filling is set. Brush the apples with the apple jelly while the tart is still warm. Leave to cool.

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