Flan is a great dessert dish that you can enjoy anywhere, whether you’re aboard a luxury cruise or resting indoors. This French Apple Flan recipe is sure to give you a taste of excellence and wonder.

My last recipe, for Chicken Tandoori contained the ingredient Alpro yoghurt. Some clients on our mailing list were perplexed by this ingredient. This is, of course, a pareve food. We have Alpro in the UK and Israel, plus other types of pareve yoghurts. (Please see the illustrations).

I inadvertently assumed these products were also generally known in the States. Once again, not just in our recipes but of course, onboard our riverboats, we maintain the highest standard of supervised kashrut.



  1. 1 cup butter
  2. ¼ cup castor sugar
  3. 1 egg
  4. 1 ¼ cups plain flour
  5. ¼ cup self-raising flour


  1. 12-13 oz jar apple sauce
  2. 2 large apples
  3. 1 tsp grated lemon rind
  4. 2 tbsps. lemon juice
  5. 2 tbsps. apricot jam
  6. 1 tbsp brandy

Biscuit Pastry: Cream butter in a small bowl with electric mixer until smooth, add sugar and egg, beat only until combined.  Stir in half the sifted flours then stir in remaining sifted flours until ingredients just cling together. Knead gently on lightly floured surface until smooth. Over handling of this pastry will cause it to toughen and crack when rolled out. Wrap pastry in plastic wrap, refrigerate 30 minutes.

Roll pastry on lightly floured surface large enough to line a 9” flan tin; trim edge with rolling pin. Refrigerate 30 minutes. Cover pastry with greaseproof paper; fill with dried beans or rice. Bake in moderately hot oven for 7 minutes, remove paper and beans, bake further 10 minutes or until lightly browned; cool.

Spread applesauce into pastry case. Peel and core apples, cut into wedges. Slice wedges thinly, toss apple slices in combined lemon rind and juice. Overlap apple slices evenly over applesauce. Bake in moderate oven for about 30 minutes or until apples are tender. Combine jam and brandy in small saucepan, stir over low heat until warm; strain. Brush over apples; serve warm or cold.