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Apple and Mince Flan Or Tart
1/4 lb Butter
1/4 c Sugar
2 c Mincemeat (approximately)
Make a double recipe of Rich Pastry. Cool for 1 hour. Roll out and fit into 2 9-inch flan rings, a large baking dish, or 2 9-inch pie tins. Chill again.
Peel the apples and cut into eigths. Melt butter in a heavy skillet and add apples and a dash of vanilla. Cover, and steam apples over medium heat until soft but not mushy. Sugar to taste. Cool.
Fill the pie shells or flan shells with a layer of apples and a layer of mincemeat. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until nicely set and crust is browned. Cool slightly. Glaze with apricot glaze. Serve warm. Some people like to serve mince pie with sweetened whipped cream flavored with additional cognac!
Variation: You may make strips of pastry for the top and make a lattice over the mincemeat. In this case brush the pastry with 1 beaten egg blended with 2 tablespoons cream.
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