Apple Flan

Ingredients

• 250 gFlour
• 145 gButter
• 1 pcsEgg
• 170 gSugar
• 1 gSalt
• 30 mlWater
• 500 gApple
• 15 mlLemon juice
• 2 gCinnamon
• 100 gRice
• 600 mlMilk
• 1 pcsEgg yolk
• 5 mlVanilla
• 50 gBlackcurrant jelly
• 40 gMacaron

Instructions

1. 1

   Make the shortcrust pastry

   • Mix flour, sugar and salt. Cut cold butter into cubes and rub into the flour with your fingertips until crumbly.
   • Stir in the egg and cold water briefly until a uniform dough forms (do not overwork).
   • Shape the dough, wrap in plastic and chill for at least 30 minutes.
   • Line a buttered flan ring or tart tin (Ø 22–24 cm) with the dough, trim the edges and chill. Prick the base with a fork.
2. 2

   Make the apple marmalade

   • Peel, core and dice the apples.
   • Cook apples with sugar, lemon juice and cinnamon over medium heat for 15–20 minutes until soft and jam-like.
   • Optionally pulse lightly with a stick blender and cool. Spread the cooled marmalade evenly on the pastry base.
3. 3

   Cook the rice entremets

   • Rinse the rice briefly.
   • Bring milk with sugar and vanilla to a boil.
   • Add rice and simmer gently for 25–30 minutes until very soft and thick.
   • Remove from heat, stir in butter and egg yolk. Cool slightly and spread 1.5 cm high over the marmalade.
4. 4

   Bake and finish

   • Preheat oven to 180 °C (350 °F).
   • Bake the flan until the pastry is cooked and the rice surface is lightly golden (about 25–35 minutes).
   • Remove, brush with warmed redcurrant jelly and sprinkle crushed macarons on top. Cool before serving.