Apple frangipane flan is an open pastry filled with almond-flavored cream known as Fragipane and apple slices. In this recipe, the bottom of the flan is spread with raspberry jam for added flavor. You need to make two preparations for this dish: the sweet dough pastry and the filling. To make the sweet dough, you need milk, all-purpose flour, cold water, fresh yeast, salt, sugar, shortening, and eggs. For the filling, you need raspberry jam, apples, almond cream or Frangiapane, ground almond meal, sugar, egg, butter, vanilla extract, and all-purpose flour.
Once the filling is in the pastry and the lattice top is placed on top, brush an egg wash over it to gives a golden appearance and tender flakiness. To make an egg wash, break an egg into a bowl. If desired, add just a tiny amount of milk or water. Whisk the egg or egg mixture. Use a pastry brush to apply the wash over the pastry before placing it in the oven.
In this recipe, flan refers to a type of open pastry with a sweet or savory filling. It is not to be confused with the custard known as flan de leche, leche flan, or crème caramel. Typically, a flan is round in shape and made with short crust pastry.
Frangipane or franchipane is a French filling made with almonds or flavored with almond. This filling can be used in different types of pastries including tarts, cakes, and Jesuite. Originally, frangipane is a custard tart flavored by almonds or pistachios but later could refer to a filling that is used in a variety of baked goods and confections. Normally, it is made with butter, eggs, sugar, and ground almonds. The butter and sugar should first be creamed until pale to get a smooth and fluffy consistency before adding the other ingredients.
To make the sweet dough, scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours. Do not set bowl on radiator or in hot place. Keep away from droughts. Allow dough to rise until doubled in bulk.
Punch down dough. Roll the sweet dough, when it’s at room temperature, on a floured surface. Roll it flat, and then lay it into a flan pan, pressing the dough into the sides.
For the filling, add raspberry jam to the bottom of the flan shell. Then add the almond cream (frangiapane) to fill the flan pan, up to ¾ full. Lay apple slices on top of the Almond Cream. Egg wash the top of the apples, and sprinkle sugar on top.
Bake in the over 325 degree Fahrenheit for 30 minutes, or until browned