John Myers
Contents
show
Baking: Swiss Apple Flan
The perfect baking: swiss apple flan recipe with a picture and simple step-by-step instructions.
The shortcrust pastry
- 200 g Spelled flour type 630
- 1 pinch Salt
- 80 g Butter
- 125 g Quark
The topping
- 4 tablespoon Ground almonds
- 800 g Apple wedges
- 800 g Lemon juice
- 100 g Sour cream
- 150 ml Cream
- 50 g Raw cane sugar
- 3 piece Eggs
- 1 Knife point Ground vanilla
The shortcrust pastry
- Mix the flour with salt and place the butter flakes on top. Knead with your hands until you have a crumbly mass. Add the quark and knead a smooth dough.
- Grease a 30 cm tart pan, place a strip of baking paper in it so that one end protrudes over the edge of the tart pan. (Tip from barbara62). Roll out the dough between cling film, place in the tart pan and pull up the edges. Chill for an hour.
The topping
- In the meantime, quarter the apples, peel them, remove the core and place in a bowl with a little lemon juice. Cut the apple quarters into wedges or chase through the “genius”.
- Prick the cooled dough several times with a fork, sprinkle with the ground almonds and spread the apple wedges on top.
- For the topping, whisk the cream with the sour cream, sugar, ground vanilla and the eggs and pour over the apples.
- Bake the flan at 175 degrees for about 40 minutes. Possibly the last ten minutes with bottom heat. (Depends on the shape.) Serve with semi-firm cinnamon cream.
- Note 7: After the shortcrust pastry has been prepared without sugar, it is also suitable as a base for a spicy topping. Spicy baking: Lohengrin flan
Facebook Comments