Mincemeat & Apple Flan

NOTES
We added fresh apples to this mincemeat flan.
 It is worth protecting the edge of the flan.

Ingredients:

1 Pastry flan case about 8 inches
1 x 312g jar Tiptree Mincemeat
1 or 2 Dessert Apples e.g. Coxes Orange with orange/red skin
½ Lemon
1 tablespoon Castor Sugar
To serve – Cream or Crème Fraiche or Tiptree Brandy Butter

Method

Set oven at 190 – 200 fan
Put greaseproof paper on a baking sheet – it makes it easier to remove finished flan.
You can protect the edge of the flan from overcooking by making a collar of silver foil.
Spread mincemeat over the base of the pastry
Core and thinly slice the apples and overlap them starting at the edge of the pastry, leave the centre with no apple so you can see the mincemeat.
Squeeze fresh lemon juice on the apple and dust with castor sugar
Bake for about 10 minutes
Serve with cream, crème fraiche and or Brandy Butter

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