|Cognac: A Liquid History|
|by Salvatore Calabrese|
It's called the noble spirit--and who better to explain why than the world expert on cognac, Salvatore Calabrese? In these elegantly illustrated, ...
1 - 5 of 5 for apple flan
PASTRY: Blend pastry ... and spread in flan pan pressing into ... Peel and slice apples. Lay apple ... as cranberry or chocolate. Serves 8 to 12 people.
To make crust, ... make filling, arrange apple slices slightly overlapping ... evenly over apples. Cool to room temperature; remove pan rim. Makes 8 servings.
Cream butter, sugar, ... the edge. Mix apples, sugar and ... minutes. Glaze with diluted apricot preserves. Refrigerate. Remove sides of pans and serve.
Place roast in ... from pan, transfer flan to large flat ... on top of custard. In 1 quart saucepan, melt apple jelly; brush melted jelly over apricots.
Crust: Combine flour and butter in food processor, mixer or by hand. Process with on-off motion, or blend until mixture forms coarse crumbs. Add ...
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