ingredients serve 6

45ml / 3 medium dry sherry

6 eaten apples

4 cloves

30/ 2 tablespoon light soft brown sugar

3 egg whites

45ml /3 tablespoon caster sugar

Short crust pastry

75gr margerine (or half butter , half hard).

Peel and core the apples cutting them into 8 sections . place in a heatproof bowl add the cloves and cherry and cut and cover closely . place the bowl in a deep sauce pan . Add boiling water to come halfway up the sides and cook for 20 minutes until the apple until the apple are tender and still impact.

Set the oven at 200 degrees celcius / gas 6. Sift the flour and salt in the dough . Add cold water to make a stiff dough . Add enough cold water to make a stiff dough

Roll out the pastry on a lightly -flavored and use a line a 23cm / 9 cm line tin ;Line the pastry with grease proof paper and film with baked beans . Bake for 10 minutes. Remove the paper and beans; cook for 5 minutes. Set aside .

Lower the temperture to 140/ gas 1 .

Arrange the apples in the flan. Sprinkle with 30ml / 2 teasepoon of the cooking liquid and the brown sugar

In a clean , greese , free bowl , whisk the egg whites until stiff . Whisk in 10ml / 2 tablespoons of the caster sugar and spread lightly over the apples . Sprinkle with the remaining sugar over . Bake for 1hr . Serve warm and cold .

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