Apple Flan with Yogurt Sauce

1.Prepare Flan Pastry. Heat oven to 400°F. On lightly floured board, roll out pastry to a 12-inch round. Fit into 10-inch fluted flan or tart pan with removable bottom. Trim off pastry 1/4 inch above edge of pan. Line pastry with aluminum foil; fill with pie weights or uncooked dried beans. Bake pastry 15 minutes; remove pie weights and bake pastry shell 5 minutes longer. Remove to wire rack to cool slightly. Do not turn off oven.

2.Peel, core, and slice apples 1/4 inch thick into large bowl; add lemon juice and toss to mix well. In large skillet, melt 1 tablespoon butter. Add half of apples and sauté, stirring occasionally until tender-crisp. Remove to bowl; repeat with remaining apples and remaining butter. To make apple glaze, combine melted jelly and 2 tablespoons apple brandy.

3.Sprinkle almonds over bottom of pastry shell. Arrange apples over almonds in concentric circles, as pictured. Brush with half of apple glaze. Bake 20 minutes. Remove flan from oven.

4.Heat broiler. Brush flan with remaining apple glaze; broil 4 inches from heat until edges of apples are browned. If pastry edge browns before apples are done, cover with aluminum foil.

5.Cool flan in pan on wire rack to room temperature. Remove rim of pan from flan; place flan on cutting board or serving plate. To make yogurt sauce, in small bowl, stir remaining apple brandy into yogurt. Serve with apple flan.