Instructions: Preheat the oven to Gas Mark 4/350 F/180 C.

Roll out the pastry to fit a 7-inch (18cm) flan dish and bake it blind.

Immediately you take it from the oven, paint the pastry with the lightly beaten egg white then return to the oven for a brief time to ensure the egg white is set and has sealed the pastry.

Mix the marmalade and the egg yolk together, then stir in the sliced apples and pile the mixture neatly and evenly into the pastry base.

Bake for 30 minutes, or until the apples have sunk a little and are tipped with brown. Dont worry if there is a syrup forming.

While the flan is baking, carefully tip the yogurt into a very fine sieve and let it drain. If you stir it more than enough just to break it up gently you will thin the yogurt.

Remove the cooked flan from the oven and let it cool for 10-15 minutes until just lukewarm. Spread the drained yogurt evenly over the pie, sprinkle on the walnuts and serve at once. The flan is also excellent served cold.

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