| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruit |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
|
|
Butter |
| 1 |
|
Egg yolk |
| 1/4 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour; unsifted |
| 1/2 |
|
Lemon; grated rind of |
| 1 |
c |
Sweetened applesauce |
| 2 |
c |
Apple slices; peel, core, thinly slice |
| 1/2 |
c |
Honey |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Put sugar, salt, 6 tablespoons butter at room temperature, egg yolk,
vanilla, flour, and lemon rind in bowl. Blend with fingers, kneading until
mixture holds together. If very soft, refrigerate for 30 minutes. Press
dough on bottom and sides of loose-bottomed round layer pan (9 inches).
Press with palms or fingers to even dough. Trim edges with dull knife and
refrigerate until firm. Or put in freezer for 30 minutes before filling.
Spread bottom of shell with applesauce. Mix apples, honey, and 2
tablespoons melted butter, and arrange on applesauce. Sprinkle with
cinnamon. Bake in preheated very hot oven (450degF.) for 10 minutes. Reduce
heat to moderate (350degF.) and bake for 35 to 40 minutes longer. Cool to
room temperature. Remove rim of pan and cut flan in wedges. Makes 6
servings.
McRecipe - PatHanneman - 30 Sep 97.
Recipe by: Woman's Day Encyclopedia of Cookery
Posted to MC-Recipe Digest V1 #821 by KitPATh <phannema@wizard.ucr.edu> on
Sep 30, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””