Recipes > Desserts > Flan de pommes

Flan de pommes


  • short paste (Mürber Teig)
  • 6 ounces blanched almonds
  • eggs
  • sugar
  • 1/4 pound finely rolled macaroons
  • 1 1/2 tablespoonfuls melted butter
  • 1/4 pound finely cut citron and orange peel mixed
  • 1 dozen pippin or greening apples
  • 1/2 bottle Malaga wine
  • 1 1/2 cups cherry syrup


Line a deep pie plate or jelly cake tin with short paste (Mürber Teig) and ornament the edge with a pastry wheel; the paste should be about 1/4 inch in thickness; pound the almonds with the yolks of 3 eggs, put the almonds in a dish and add 4 more yolks, 4 tablespoonfuls sugar, the macaroons, melted butter and citron and orange peel; stir this to a cream and add the beaten whites of 6 eggs; fill this mixture into the lined plate and bake 30 minutes in a medium hot oven; as soon as it begins to brown a little on top cover with buttered paper; in the meantime pare, core and cut into quarters the apples; place a kettle with 1/4 pound sugar, the wine and cherry syrup over the fire; as soon as it boils put in the apples and continue the boiling until they are soft, but not broken; take out the apples carefully and boil the syrup a little longer; when the flan is done take from the oven and when cold lay the apples over it; arrange them nicely, pour the syrup, half warm, over the apples and serve. Flan of Bartlett pears or quinces are made the same way.


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Desserts and Salads (1920).

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