Recipe Flan Food created with Quatre epices Recipe Apple Flan w/ Quatre Espice

3 large baking apples, such as Golden Delicious (~1-1/4 lb)
2 tablespoon lemon juice
3 tablespoon butter
1/2 cup packed brown sugar
Pastry:
1-1/4 cups all-purpose flour
1-1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/4 cup whipping cream
Pastry Cream:
1 cup milk
1 egg
1/4 cup granulated sugar
2 tablespoon all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon Spice 'N Easy™ Quatre Epices spice
1 tablespoon butter
1 teaspoon vanilla

Pastry:
In bowl, whisk flour, sugar and salt.
Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger
pieces.
Drizzle with cream, tossing with fork until dough clumps together.
Turn out onto work surface. Form into smooth ball; flatten into disc.
Wrap and refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up
to 1 day.)
Let dough stand at room temperature until softened enough to roll out, about 20
minutes.
On lightly floured surface, roll out to 1/8-inch (3 mm) thick circle; fit into 9-inch (23
cm) tart pan with removable bottom.
Trim edge to ½-inch (1 cm) overhang; fold inside and press to adhere. Refrigerate
for 30 minutes.
Prick pastry bottom with fork; line with foil and fill with pie weights or dried beans.
Bake in centre of 400°F (200°C) oven just until edge starts to turn golden, 15 to 20
minutes.
Remove weights and foil; bake until golden all over, about 10 minutes. Let cool on
rack.

Pastry Cream:
In small saucepan, heat milk until bubbles form around edge.
Meanwhile, in heatproof bowl, whisk together egg, sugar, flour, cornstarch and
quatre epices spice until pale and slightly thickened. Gradually whisk in hot milk.
Return to saucepan; cook over medium heat, whisking, until bubbling and mounds
on spoon, ~ 5 minutes. Remove from heat; whisk in butter and vanilla.
Transfer to clean bowl. Place plastic wrap on surface; refrigerate until firm, about 3
hours.
Peel and core apples; slice into thin wedges. Toss with lemon juice and set aside.
In large skillet, melt half each of the butter and sugar over medium-high heat; sauté
half of the apples until tender, golden and syrupy, about 5 minutes.
Transfer to bowl. Repeat with remaining butter, sugar and apples. Let cool
completely.
Drain apples, reserving liquid.
Spoon pastry cream into pie shell, smoothing top. Starting at edge, arrange apple
slices in overlapping concentric circles on top.
In small skillet or saucepan, bring reserved liquid to boil.
Boil until syrupy and dark golden, about 2 minutes; brush over tart.
Refrigerate until set, about 1 hour.

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825

Recipe

Recipes using Spice 'N Easy™ Quatre Epices

Apple Flan with Quatre Épices