Apple Flaugnarde Recipes

CHEF JOHN'S PEACH BLACKBERRY FLOGNARDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
• Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
• Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

CARAMEL GLAZED SOFT APPLE PIE

Steps:

• 1. Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
• 2. Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
• 3. Melt 1 stick butter in a medium bowl. Add the sugars, egg, 1/2 c flour, 2 Tbsp cinnamon, 1 Tsp each vanilla and nutmeg, and 1/2 c milk; mix well.
• 4. Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
• 5. Next, mix together the cup of flour, 1/2 c brown sugar, and 1/4 c softened butter. Mix well with a fork. Sprinkle this on top of the apples and press down so it doesn't fall off the pie.
• 6. Place in a preheated 350 F oven. Bake 60 minutes. I recommend placing foil or a baking sheet under the pie dish for drips.
• 7. While the pie is baking, mix the cup of caramel topping with the 4 Tbsp flour.
• 8. After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center and it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
• 9. Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove the pie from the oven and let cool.
• 10. The 2nd mixture of the flour, butter, and sugar is all the topping there is to this pie besides the caramel glaze. There is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)

APPLE FLAUGNARDE

Steps:

• 1. Butter a 10-inch fluted tart pan with room-temperature butter; sprinkle 1 Tbsp. of the sugar around the sides of the dish.
• 2. Place the eggs and 1/3 cup sugar in a food processor and mix together for 1-2 minutes until frothy on top and light in color. Add the flour, cream, vanilla, and salt. Mix together and set aside.
• 3. Peel, core, and slice the apples, with about 4 to 5 slices per apple quarter, or roughly 16 slices per apple. Fan the slices lightly onto the tart pan in any pattern you choose.
• 4. Pour the batter over the apples, making sure the apples are well coated.
• 5. Bake in a preheated 375-degree oven until the top is golden brown and the custard is firm, about 32-35 minutes.
• 6. Serve either warm or cold with whipped cream or ice cream.

FRENCH APPLE CLAFOUTI

Steps:

• Preheat oven to 350 degrees; butter a 9x9 pan or 9" pie pan with softened butter.
• In a large bow; whisk together, milk,cream,flour,eggs,sugar vanilla,lemon zest,cinnamon and salt until it forms a smooth thin batter.
• Spread 3/4 of the batter onto the botom of the prepared baking dish and bake for 3-4 min., watch the batter closely and remove before it cooks through. It should just (JUST) start to thicken, when it is set, remove from oven.
• Transfer dish to a heatproof surface and arrange apples in a fan pattern over hot batter.
• Pour remaining batter over apples; bake 35-40 minutes longer, until knife inserted comes out clean.
• Sprinkle powdered sugar over finished clafouti, serve warm.