Apple Flan

Tea always pairs to nicely with something a bit sweet. This is a family recipe that is simple yet festive. Incorporating fruit with a tender crust and a thin layer of cheesy creaminess, it's an elegant dessert that is uncomplicated and that has a nice balance of flavors. The crust is remnicient of shortbread; tender with a melt-in-your mouth quality.

Apple Flan

• 1 1/2 cups all-purpose flour
• 1/2 cup butter
• 1/4 cup powdered sugar
• 2 apples
• 8 oz. cream cheese
• 1/2 cup sugar
• 2 T. lemon juice
• 2 eggs
• cinnamon 
• 1/2 t. vanilla

Cut the flour, butter, and powdered sugar together and press into a tart pan. Pare the apples and slice them very thin. Arrange the apples over the crust, using a pretty pattern. In another bowl, mix cream cheese, sugar, lemon juice, eggs, and cinnamon. Add the vanilla. Pour the creamy mixture over the crust and apples. Bake at 375 degrees F. for 40 minutes. 

A tart pan has a removable base, making it easy to lift out of the ring while leaving the flan secure on its base. Place the flan on the tart pan base onto a large plate. Garnish with a slice of raw apples in its pretty red peel and a mint leaf or two.

Served sliced, like a piece of pie. 

This recipe works nicely as a gluten-free dessert as well. Replace the all-purpose flour with a gluten-free flour blend or sweet rice flour or cornstarch. 

For a dairy-free version, replace the cream cheese with a soy cream cheese and the butter with margarine or coconut oil.

I don't remember how this became a family recipe. I think it was shared with my mother by one of the college students who lived with our family during my teen years. Mom, sis, and I made it frequently for week-end guests.