Flan a LA Portugaise

Ingredients

• 36 pippin apples
• 2 lemons (juice and rind)
• ¾ pound sugar
• 1 pot apricot jam
• ¼ pound fresh butter
• water

Directions

1. Core the apples and place them in a large pot with enough water to cover them.

2. Add the juice of 2 lemons and 6 tablespoons of sugar to keep the apples white.

3. Prepare 18 apples this way and place them in a preserving pan with ¾ pound of sugar, lemon rind, and enough water to boil.

4. While boiling, prepare the remaining apples the same way, ensuring they remain firm.

5. Remove the first batch of apples to drain and add the second batch to the syrup.

6. Peel, quarter, and core the remaining apples, then boil them until dissolved.

7. Stir the mixture over high heat to reduce, then add apricot jam and butter.

8. Pass the marmalade through a sieve.

9. Build a croustade 9 inches in diameter and 5-6 inches high using pastry dough.

10. Mask the bottom of the croustade with a quarter of the marmalade.