Apple Flan With Passionfruit Icing


For The Pastry-

1 1/4 Cups Plain Flour

90 Grams (3 oz) Butter

1 Egg Yolk

2 Teaspoons Lemon Juice

For The Filling-

425 Gram Can Pie Apple

1 Teaspoon Grated Lemon Rind

1 Tablespoon Sugar

300 ml Thickened Cream

For The Icing-

1 1/4 Cups Icing Sugar

1 Ripe Passionfruit

1 Teaspoon Butter

2 Tablespoons Milk.


First prepare the filling by combining the apples,lemon rind and sugar in a bowl and mash with a fork to break up any large lumps of apple.set aside.

Make  the pastry by sifting the flour into a basin,rub in cold butter pieces,mix to a firm dough with the egg yolk and lemon juice,wrap in cling film and refrigerate 30 minutes,after resting the dough roll it out to fit the base and sides of a 23 cm flan tin,trim the edges and prick the base all over with the tines of a fork,place the flan tin on a oven tray and and bake in a moderate oven 10-15 minutes or till golden brown,cool to room temperature.

Spread the apple mixture into the pastry case,whip the cream till soft peaks form then spread over the apple mixture evenly to the edge of the pastry case.

Make the passion fruit icing by sifting the icing sugar into a heatproof basin,stir in passion fruit pulp butter and just enough of the milk to make a thick paste,heat the icing over a pan of simmering water stirring constantly till it is of spreading consistency then quickly spread over the flan ,refrigerate at least 1 hour before serving.


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