Exquisite Apple Flan on Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry, frozen
- 5 apples, e.g. Boskoop
- 1 cup cream
- 2 egg yolks
- 1 bag custard powder, vanilla flavor
- 2 cl amaretto
- 2 cl Grand Marnier
- 3 tablespoon jam (apricot jelly)
- Cinnamon - sugar
- honey
Print Recipe
Pin Recipe Instructions
- Peel the apples, remove the core, cut into wedges, sprinkle with cinnamon, pour the Amaretto and Grand Marnier (about a thimble each) over them and turn the apple wedges in them.
- Cover the baking tray with baking paper. Take the puff pastry slices out of the refrigerator and lay them out on the baking paper so that the slices overlap by about ½ cm (note: the dough should stay as cold as possible and should not be pressed so that the puff pastry rises well). Apply a thin layer of egg yolk to the overlaps of the puff pastry slices with a brush. Then cover the dough with the apple slicers and bake in the preheated oven at 200 ° C until the dough takes on color at the edge and has risen nicely.
- In the meantime, whisk the cream with the remaining egg yolks and another egg yolk, as well as the pudding powder and two tablespoons of sugar and set aside. Take the flan out of the oven and pour the cream mixture over it evenly. Then immediately put back in the oven and bake at 140 ° C until the cream mixture has completely thickened.
- In the meantime, lengthen the apricot jelly with Grand Marnier, possibly add a teaspoon of honey and adjust the viscosity with water so that the mixture can be spread well with the pastry brush (note: the puff pastry on the edge is sensitive to pressure!). Take the tart out of the oven and brush with the apricot mixture. Then briefly grill the flan in the oven until it has turned a nice color.
- Enjoy lukewarm or cold, served with a strong coffee and a glass of Grand Marnier.
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