Recipe - Prune And Apple Flan

1 375 gram pac chilled sweet
shortcrust pastry; (12oz)
125 g White marzipan; (4oz)
1 250 gram pac readytoeat
vanilla flavour French; cut
into quarters
; prunes, (8oz)
375 g Cooking apples; peeled,
cored and
; thinly cut or sliced up
; (12oz)

1. Preheat the oven to 190 øC, 375 øF, Gas Mark 5.

2. Roll out the pastry and use to line a 20cm (8 inch) flan tin. Reserve
the trimmings to make lattice strips. Bake the flan case blind for 15
minutes.

3. Roll out the marzipan to fit inside the flan base. Mix the prunes,
apples and sugar together and place on top of the marzipan.

4. Roll out the remaining pastry and cut into 12 x 1 cm (One half inch) strips
long enough to go across the flan top. Use the strips to make a lattice
pattern over the top of the flan, moisten the ends and press firmly to
seal.

5. Return to the oven and cook for a further 3540 minutes.

6. Allow to stand for 510 minutes before cutting. Dust with icing sugar
and serve with crŠme frâiche, double cream or ice cream.

Alternative ingredients Golden marzipan or homemade almond paste can be
used instead of white marzipan. Any readytoeat dried prunes can be used.
Alternatively, try using readytoeat dried apricots or figs. Unrefined
muscovado sugars make delicious alternatives to soft light brown sugar.

Converted by MC_Buster.

NOTES : Apple and prunes complement each other very well in this delicious
almondlaced flan.

Converted by MM_Buster v2.0l.