Recipe by Estee Kafra

Deep-Dish Apple and Honey Flan

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Parve Parve
Easy Easy
8-10 Servings


- Gluten - Wheat

Thank you to Mrs. B. for this wonderful recipe. She uses a mandoline to grate the apples, creating the long and even pieces for the top. This cake is not too sweet and has a gourmet look without being hard to create. I like the shape that the deep nine- or 10-inch (23-to-25-centimeter) flan dish creates, but you can also use a springform pan.



  • 1 and 1/2 cups Glicks Flour

  • 1/4 cup sugar

  • 3/4 cup margarine or butter



  • 2 tablespoons apricot jam, such as Tuscanini

  • 2 tablespoons honey

  • 1 tablespoon water or liqueur


Prepare the Tart


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place the flour, sugar, and margarine into a food processor fitted with the blade attachment and pulse until small balls form. Add the vinegar and process until a ball forms.


Place at the bottom of a deep tart pan and spread evenly across the bottom and up the sides with your fingers. Refrigerate for 20 minutes. Once chilled, bake empty for eight minutes.


Meanwhile, peel, quarter, and core the apples. Place them directly into a bowl containing the lemon juice and coat them fully. Grate them with a mandoline slicer, or if you don’t have one, with a food processor. Put the grated apples back into the bowl with the lemon juice and toss with the sugar, cinnamon, and flour. Place the apple mixture into the baked pie shell. Reduce oven heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for one hour.

Prepare the Glaze


Once cooled, place apricot jam for glaze in a heavy saucepan and gently heat with honey and water or liqueur. When runny, paint gently with food brush or the back of a spoon onto the top of the apple cake.


This cake can be made up to two days in advance. Bring to room temperature before serving. Goes great with vanilla ice cream (what doesn’t?).
Deep-Dish Apple and Honey Flan

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