Caramelised Apple Flan

40 minutes

Serves 4-6

This recipe is taken from Delia Smith’s Complete Illustrated Cookery Course

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

The Delia Online Cookery School: Watch how to make an English Apple Pie in our video on this page.

Got a question on Delia's recipes? Ask Lindsey

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Keeping Caramelised Apple Flan

Asked by: Dory14

How do I store the caramelised apple flan for a few days?

Answered by Lindsey: Hello, I think it’s best kept in the fridge. Kind regards Lindsey

Reheating Apple Flan

Asked by: Trudes

Hi, can the Caramelised Apple Flan be reheated to eat hot? Thanks.

Answered by Lindsey: Hello, I’m sure it will be fine to warm the cooled flan, turned out on a baking tray. I’d give it about 20 minutes at 180C in a conventional oven or 160 in a fan oven. Kind regards Lindsey

Flawless Flan

Asked by: Aine

Hello, this may sound silly but, when placing the sliced apples on the caramelised apple flan. It says start with the Coxs apples. Should these be around the edges and working inwards or starting in the centre and working outwards to get the effect shown in the picture. Thank you

Answered by Lindsey: Hello, You need to arrange the sliced cox’s apples first (on top of the brown sugar base). Yes, to get the same effect, overlap them around the inner edge of the tin first and then fill the centre so it looks like the petals of a rose. Then the sliced Bramley’s cover the layer of sliced Cox’s before topping with the pastry. Best wishes Lindsey

Method

To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing.

Then cut the butter into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.When the mixture looks uniformly crumbly, start to sprinkle roughly 1 tablespoon of cold water all over.

Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water).

Now rest the pastry, wrapped in foil or in a polythene bag, in the refrigerator for 20-30 minutes before rolling out. Cover the base of the prepared tin with brown sugar, pressing it down evenly and well. Now sprinkle on the cinnamon, and then arrange the sliced apples neatly, the Cox's first, making sure they're pressed well down.Roll out the pastry to a thickness of about ½ in (1 cm) and cut out a circle that will fit the top of the tin. Cover the apples with the pastry, pressing it down gently.

Place in the centre of the oven for 40 minutes until the pastry is golden.When the tart is quite cold, loosen it round the edges, cover with a plate and carefully turn it all upside down, then remove the tin and the silicone paper.

As this always reminds me of Provence, I like to serve it with crème fraîche.

Ingredients

For the filling:

1 lb (450 g) Bramley apples, peeled, cored and thinly sliced

1 lb (450 g) Cox's apples, peeled, cored and thinly sliced

4 oz (110 g) soft dark brown sugar

1 level teaspoon powdered cinnamon

For the pastry:

4 oz (110g) plain flour

pinch of salt

2 oz (50 g) butter, at room temperature

Equipment

You will also need an 8 inch (20 cm) cake tin, brushed with melted butter with a circle of silicone paper (baking parchment), also brushed with melted butter, covering the base.