| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Sainsbury9, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 275 |
g |
Wholemeal or other pastry; (10oz) |
| 1 |
|
Egg; separated |
| 2 |
|
Generous tablespoons sharp chunky |
|
|
; marmalade |
| 350 |
g |
Bramley apples; peeled, cored and |
|
|
; sliced (12oz) |
| 1 |
|
150 gram car natural yogurt; (2 x 5.29oz) |
| 25 |
g |
Walnut pieces; (1oz) |
INSTRUCTIONS
Preheat the oven to Gas Mark 4/350 °F/180 °C.
Roll out the pastry to fit a 7-inch (18cm) flan dish and bake it
blind.
Immediately you take it from the oven, paint the pastry with the
lightly beaten egg white then return to the oven for a brief time to
ensure the egg white is set and has sealed the pastry.
Mix the marmalade and the egg yolk together, then stir in the sliced
apples and pile the mixture neatly and evenly into the pastry base.
Bake for 30 minutes, or until the apples have sunk a little and are
tipped with brown. Don''t worry if there is a syrup forming.
While the flan is baking, carefully tip the yogurt into a very fine
sieve and let it drain. If you stir it more than enough just to break
it up gently you will thin the yogurt.
Remove the cooked flan from the oven and let it cool for 10-15 minutes
until just lukewarm. Spread the drained yogurt evenly over the pie,
sprinkle on the walnuts and serve at once. The flan is also excellent
served cold.
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