(3169). Apple Flawn - Latticed (Flan De Pommes Grille)

Prepare a flawn ring the same as for an apricot flawn (No. 3170); till it with well-reduced apple marmalade (No. 3674) flavored with lemon peel. Roll out some parings of puff paste (No. 146) to a sixteenth of an inch in thickness; cut it into narrow strips or bands three-sixteenths of an inch wide. Dampen the edges of the flawn and lay over the strips, leaving a three-eighths of an inch space between each one; fasten well and cut away any surplus without stretching the paste. Moisten the first row of strips with a brush, arrange another row over slightly on the bias to form lozenges; fasten them also to the edge, having the whole form an uniform lattice work; egg twice and cook in a hot oven for one hour. After removing dust over with fine powdered sugar, and again put in the oven for a few minutes to glaze.

(3170). Apricot, Peach, Plum Or Nectarine Flawn (Flan D'Abricots, De Peches, De Prunes On De Brugnons)

With some flawn paste (No. 135) line a flawn ring in the following manner: Butter the ring, roll out the paste to an eighth of an inch in thickness, and lay it in the ring so that it has the same thickness throughout, pressing it against the sides to equalize it well. Cut off the paste a little above the height of the ring, and with this surface form a ridge, pinching it all around on top and outside. Divide some apricots in two, peel and dress them in a circle, one overlapping the other, inside the flawn; place the cracked and peeled kernels here and there among the fruit, bestrew with fine sugar and cook in a moderate oven; remove, unmold and brush over with a consistent syrup flavored with kirsch, then serve.

Fig. 589.

Fig. 590.

The apricots may be replaced by peaches, plums or nectarines, proceeding exactly the same.

(3171). Cherry Flawn (Flan Aux Cerises)

After lining the flawn ring the same as the apricot flawn (No. 3170), fill it with fine, ripe, sour cherries, first removing the pips and arranging them so that the holes caused by the removal of these pips lie underneath; dredge with sugar, bake in a moderate oven; when done cover with currant jelly (No. 3670) diluted in a little syrup. Take the pie from the ring, leave to cool, and when serving pour over more of the currant jelly diluted as before.

(3172). Fruit Flawn (Flan De Fruits)

Have a flawn ring lined with flawn paste (No. 133); raise the edges to form a ridge, pinching this evenly; prick the bottom, egg the ridge twice and line the inside with buttered paper; fill with very dry rice and cook in a moderate oven. Empty and cover the bottom with fine apple marmalade (No. 3674) reduced with apricot; on top lay some white halved apples cooked in syrup and properly drained, some white compoted halved pears, strawberries, cherries, grapes or any other kind of fine green and red fruits; pour vanilla syrup over, and cover with apple jelly (No. 3668), having previously poured it in a very thin layer on a plate the same size as the flawn. To remove this jelly from the plate press a sheet of paper of larger dimensions than the plate over it. detach the jelly from the plate all around with the tip of a knife and lift the jelly by carefully raising one side of the paper. Invert this on the pie, wet the paper and lift it off without the jelly.

(3173). Gooseberry Flawn (Flan Aux Groseilles Vertes)

Line some flawn rings the same as for apricot flawns (No. 3170); cut off with the tip of a small knife all the stalks and stems of some gooseberries; arrange them inside the flawn, one beside the other, very close together; bestrew plentifully with powdered sugar and cook in a hot oven. As soon as it is done remove, cool and cover with a layer of apple jelly (No. 3668) diluted in a little thick syrup.

(3174). Meringue Flawn (Flan Meringue)

Line a flawn ring with flawn paste (No. 135); raise the edges and leave to repose for half an hour. Make a frangipane cream (No. 44), well flavored with vanilla; as soon as cold fill the pie with it as far as the top, then push it into a hot oven; remove when baked, cool and cover the top with a thin coating of apricot marmalade (No. 3675); cover it all with meringue (No. 140). Smooth this with a knife and decorate with some more of it pushed through a cornet: bestrew the entire surface lightly with icing sugar, set it in a slack oven to color the meringue, then decorate through a cornet with currant jully (No. 3670) or apple jelly (No. 3668), placing it inside the decorations, representing round or oval rosettes.

(3175). Pear And Apple Flawn (Flan Aux Poires Et Aux Pommes)

Line a flawn ring the same as for apricot flawn (No. 3170); fill the bottom halfway up with fine well-reduced apple marmalade (No. 3668); over lay peeled and cored pears or apples, cut either in four or in quarter-inch slices; range them the way they are cut into a rosette on the marmalade, bestrew with sugar and cook in a hot oven. When done thoroughly, remove, brush over with apple (No. 3668) and currant jelly (No. 3670), half and half, diluted with a little syrup.