Ingredients
A 22cm/9" pastry lined flan case
apples to fill the flan crust completely
3
ounces ( ½ cup) brown sugar
4
ounces (two-thirds cup) granulated sugar
3
eggs (one whole egg and two egg whites)
Directions
1.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 425F for ten minutes. Then reduce the heat to 350F and bake for another 20 minutes or so, until the apples are soft.
2.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apples and then spoon the meringue over the filling. You can choose to swirl the meringue into peaks with a fork or flat-bladed knife. Lastly, Bake for a further 20 minutes at 350F until the meringue is lightly golden. Serve cold.
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