By slightly altering the previous recipes it is possible to obtain a large variety of flans and tarts which are generally served as luncheon sweets.
They are usually prepared by one of the following methods:
Cover the bottom of the case with apples cooked as for an Apple Charlotte. Cover with a layer of fresh fruit such as apricots, plums etc, either on their own or mixed. The flans can then be finished in the usual manner by either coating with a layer of apricot syrup or with melted redcurrant jelly; by covering with meringue and completing in the same way as other meringued flans, or by dredging with icing sugar and colouring in a hot oven.
Cover the bottom of the lightly-baked flan case with apples cooked as for an Apple Charlotte and then cover this with a purée of candied chestnuts flavoured with Rum. Garnish with fruit and finish as before.
Proceed as in B above but replace the purée of chestnuts with a cold Mousse of candied chestnuts.
These variations can be extended and the few directions given should suffice for an intelligent and adaptable cook. There is no need to specify for example, that the apple purée can be replaced by a purée of pears or other such fruit.