This began with an apple flan from the Woman's Weekly a long time ago. I've substituted pear, nectarine, peach and plums, and all are good. Figs look beautiful but somehow the taste doesn't work. I think quince could look spectacular, must remember to try it when they are in season again.
350g frozen puff pastry
1.5kg Golden Delicious apples or similar amount of fruit to substitute
100g ground almonds or hazelnuts
7 tablespoons sugar
1 lemon, zested and juiced
1 teaspoon vanilla paste
2 tablespoons brandy
3-4 tablespoons flour
Butter a 12" flan dish (in future I'll try a rectangular dish to cut squares) and line with pastry.
Peel and core apples and cut into 1cm thick slices, or halve and stone plums/nectarines etc. Mix fruit with lemon juice, zest, and 2 tab sugar.
Sprinkle the pastry base with almond meal and arrange fruit evenly on top. Bake at 200 degrees C for 15-20 minutes.
Whisk cream, eggs, vanilla, brandy, 5 tab sugar and flour together until smooth - I use a stab mixer. Pour over the fruit and cook 15-20 minutes until the centre isn't wobbly and the bumps are starting to colour.
Serve warm or cool, with cream.