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For the pastry (paste):
100 g/4 oz/1 cup plain (all-purpose) flour
25 g/1 oz/2 tbsp caster (superfine) sugar
50 g/2 oz butter or margarine
1 egg yolk
For the filling:
75 g/3 oz butter or margarine, softened
75 g/3 oz caster (superfine) sugar
4 egg yolks
25 g/1 oz/3 tbsp chopped mixed (candied) peel
Grated rind of 1 large orange
1 eating (dessert) apple |
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Method:
To make the pastry, mix together the
flour and sugar in a bowl, then rub in the butter or margarine until
the mixture resembles breadcrumbs. Blend in the egg yolks and mix
lightly to a dough. Wrap in clingfilm (plastic wrap) and chill for 30
minutes before using. Roll out the pastry and use to line a greased 18
cm/7 in flan ring.
To make the filling, cream together the butter or margarine and sugar
until light and fluffy, then mix in the egg yolks, mixed peel and
orange rind. Spoon over the pastry. Peel, core and grate the apple and
spread over the flan. Bake in a preheated oven at 180°C/350°F/gas mark
4 for 30 minutes.
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