Geneva Pear Flan Food

GENEVA PEAR FLAN

Geneva Pear Flan image

Make and share this Geneva Pear Flan recipe from Food.com.

Provided by Coasty

Categories Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

300 g shortcrust pastry
20 g flour
30 g sugar
cinnamon, ground
8 pears, ripe, peeled, grated coarsely
50 g lemon peel, candied cut in small dice cut in small dice
50 g orange peel, candied, cut in small dice cut in small dice
100 g raisins
2 tablespoons white wine
1 tablespoon walnut oil
40 g brown sugar
100 ml cream

Steps:

Line a 24 cm wide flan ring with the pastry and prick well with a fork.
Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on to the pastry case. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
Sprinkle with the brown sugar and cover with cream.
Bake for 30-35 minutes at 220°C
Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.

ALMOND PEAR FLAN

Almond Pear Flan image

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day.

Provided by teresas

Categories Tarts

Time 1h35m

Yield 1 flan, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
3 ounces butter
3 tablespoons sugar
2 egg yolks
4 ounces butter
1/3 cup sugar
2 eggs
1 cup ground almonds
1 tablespoon all-purpose flour
3 pears, peeled, cored, quartered
2 tablespoons apricot jam

Steps:

Pastry: Combine all ingredients in processor, process until combined.
Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
Roll pastry large enough to line a 9-inch flan tin.
Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
Fold in almonds and flour.
Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
Brush with warmed sieved apricot jam.

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Line a 24cm wide flan ring with the pastry. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on top. Moisten the mixture with the white wine. Sprinkle with brown sugar and cover with cream. Bake for 30-35mins at 220*C.
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