Calvados And Apple Flan Recipe

I absolutely adore this recipe because it combines the nostalgic warmth of a traditional apple tart with the sophisticated twist of calvados, creating a perfect harmony of flavors. Plus, the creamy custard layered over caramelized apples makes each bite feel like a little celebration of autumn, making my kitchen smell heavenly and filling me with cozy vibes.

For a sweet and aromatic treat, I adore preparing my Calvados and Apple Flan. This recipe calls for a buttery, easy-to-make crust of flour, very cold butter, and a smidgen of sugar.

Tender, flavorful apples are treated with Calvados, a French apple brandy, before being nestled inside the flan. The apples, so perfect they need no further adornment, are the real stars here.

Ingredients

1 1/4 cups all-purpose flour: Supplies structural elements and carbohydrates.

1/2 cup unsalted butter: Bestows opulence, taste, and lipids.

1/4 cup of granulated sugar: Sweetens the crust; enhances browning.

Three large apples: Supplies fiber, natural sweetness, and plenty of tartness.

2 tablespoons calvados: Gives a subtly rich apple flavor; adds a bit more complexity.

1/4 teaspoon ground cinnamon: Yields warmth and an aromatic spice.

Heavy cream, 1/2 cup: Provides richness, creaminess, and fat.

Two large eggs: Bind custard, provide protein.

1 teaspoon vanilla extract: Sweet fragrance that makes the flavors pop.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 egg yolk
• 2 tablespoons cold water
• 3 large apples, peeled, cored, and sliced
• 2 tablespoons calvados (apple brandy)
• 1/4 cup granulated sugar (for apples)
• 1/4 teaspoon ground cinnamon
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup granulated sugar (for custard)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

1. In a sizable bowl, mix the all-purpose flour and granulated sugar, then add the diced unsalted butter. Using your fingers or a pastry cutter, blend until the mixture has the appearance of coarse crumbs.

2. Incorporate cold water and egg yolk into the flour mixture and mix until the dough starts to come together. Form the dough into a disk, wrap it in plastic, and refrigerate for a minimum of 30 minutes.

3. Heat your oven to 375°F (190°C). On a floured surface, roll the chilled dough into a large enough circle to fill a 9-inch tart pan. Press the dough firmly into the pan and trim the edges so they are even with the pan. Chill the crust for 15 minutes.

4. Cover the tart shell with a piece of parchment paper. Fill it with pie weights or dry beans. Bake it for 15 minutes. Remove the weights and paper. Bake it for another 5 minutes. Let it cool.

5. In a big skillet over medium heat, blend together the sliced apples, calvados, 1/4 cup of granulated sugar, and ground cinnamon. Stir until the apples are tender and are starting to caramelize, about 10 minutes.

6. The cooled tart shell should have neat arrangements of the caramelized apples in it.

7. In a bowl, blend the whipping cream, milk, eggs, 1/4 cup sugar, and vanilla until smooth.

8. The custard must be poured carefully over the apples in the tart shell.

9. Prepare the flan in the preheated oven set at 350F for 30-35 minutes. The top should be a light golden brown, and a knife inserted into the center should come out clean when the custard is fully set. Otherwise, just continue cooking for another 5-10 minutes. Once done, let it cool to room temperature and then chill completely.

10. Before serving, sprinkle with powdered sugar, and enjoy your flan of apples and calvados.

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or hands
3. Plastic wrap
4. Rolling pin
5. 9-inch tart pan
6. Parchment paper
7. Pie weights or dry beans
8. Oven
9. Skillet
10. Knife
11. Whisk or fork
12. Measuring cups
13. Measuring spoons
14. Fine mesh strainer (optional, for dusting powdered sugar)

FAQ

• Q: Can I use a different type of alcohol instead of calvados?
  A: Yes, you can substitute calvados with another apple brandy or omit it entirely if preferred.
• Q: What type of apples are best for this flan?
  A: Choose firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
• Q: Can I make the pastry dough ahead of time?
  A: Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator.
• Q: Is there a substitute for heavy cream in the recipe?
  A: You can use half-and-half or a mixture of whole milk and unsalted butter as a substitute.
• Q: Can I use a store-bought crust?
  A: Yes, a pre-made pie crust can be used to save time.
• Q: What is the best way to store leftover flan?
  A: Keep the flan covered in the refrigerator for up to 3 days. Serve cold or gently reheat.
• Q: How do I prevent the custard from curdling?
  A: Ensure you don’t overbake and allow the flan to cool slowly. Bake it until just set and slightly wobbly in the center.

Substitutions and Variations

All-purpose flour: For gluten-free, use a gluten-free all-purpose flour blend.
Calvados (apple brandy): Replace with apple juice for a non-alcoholic version, or use a different fruit brandy.
Sugar that is in granules (used for the apples and cream): Substitute coconut sugar or honey for an alternative sweetener.
You can replace heavy cream with coconut cream or a plant-based alternative that is equally as thick and creamy.
Butter: Replace with plant-based margarine or coconut oil for a version free from animal products.

Pro Tips

1. For an extra flavorful crust, consider incorporating a pinch of salt into the flour mixture when making the dough. This will enhance the overall taste and balance the sweetness.

2. To prevent the dough from shrinking while baking, make sure to dock (poke holes) the bottom of the crust with a fork before adding the parchment paper and pie weights.

3. Sauté your apples a little longer if you prefer a deeper caramelization, which will add a richer flavor to your tart. Watch them closely to prevent burning.

4. When blending the custard mixture, ensure all ingredients are at room temperature. This helps the mixture to blend more smoothly, resulting in a creamier texture once baked.

5. To achieve the perfect, glossy finish on your tart, gently brush a thin layer of warmed apricot or apple jelly over the apples once the tart is completely cooled, before serving.