Do not be tempted to put any sugar with the apples, as this makes them produce too much liquid. All the sweetness you'll need is in the pastry and topping.
ingredients
serves 8
6 tbsp butter
1 1/2 cups All purpose flour
scant 1/3 cup ground almonds
2 tbsp superfine sugar
1 egg yolk
1 tbsp cold water
1/4 tsp almond extract
sifted Confectioner’s sugar, to decorate
for the crunchy topping
1 cup All purpose flour
1/4 tsp mixed spice
4 tbsp butter, cut in small cubes
4 tbsp demerara sugar
1/2 cup flaked almonds
for the filling
1 1/2 pound tart apples
2 tbsp raisins or Seedless white raisins
method
1. To make the pastry, rub the butter into the flour, either with your fingertips in a large mixing bowl or in a food processor, until it resembles fine breadcrumbs. Stir in the ground almonds and sugar. Whisk the egg yolk, water and almond extract together and mix them into the dry ingredients to form a soft, pliable dough. Knead the dough lightly until smooth, wrap in clear film and leave in a cool place or in the fridge to rest for about 20 minutes.
2. Meanwhile, make the crunchy topping. Sift the flour and mixed spice into a bowl and Rib in the butter. Stir in the sugar and almonds.
3. Roll out the pastry on a lightly floured surface and use it to line a 9 inch loose-based flan tin, taking care to press it neatly into the edges and to make a lip around the top edge.
4. Roll off the excess pastry to neaten the edge. Allow to chill in the fridge for about 15 minutes.
5. Preheat the oven to 190°C/375°F. Place a baking sheet in the oven to preheat. Peel, core and slice the apples thinly. Arrange the slices in the flan in overlapping, concentric circles, doming the centre. Scatter over the raisins or Seedless white raisins. The flan will seem too full at this stage, but as the apples cook the filling will drop slightly.
6. Cover the apples with the crunchy topping mixture, pressing it on lightly. Bake on the hot baking sheet for 25 - 30 minutes, or until the top is golden brown and the apples are tender (test them with a fine skewer). Leave the flan to cool in the tin for 10 minutes before turning out. The flan can be served either warm or cool, dusted with sifted Confectioner’s sugar.
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