Pear & Almond Flan

Fri, 26 January 2018

For the pastry base:

250g plain flour

125g cold butter, cut into small pieces

25g icing sugar

1 egg

 

For the frangipane:

175g ground almonds

175g caster sugar

175g room temperature butter

3 eggs

40g plain flour

Few drops almond extract

 

Pears and raspberries to fill

50g flaked almonds

Apricot jam to glaze

 

Method

First make the pastry. Rub the cold butter into the flour until consistency of fine breadcrumbs. This can be done in a food processor or stand mixer, but be careful not to over process the mix. Add in the icing sugar and the beaten egg and mix until the pastry starts to stick together. You may need to add a little cold water to get it to come together. (you may also use a shop bought shortcrust pastry)

 

Wrap the pastry in cling film and leave to rest in the fridge for ½ hour.

 

Preheat oven to 180c and place a flat baking tray in the oven to heat.

 

Lightly grease a loose bottom flan tin and roll out the pastry to line the tin. Leave back in the fridge while you make the filling

 

For the filling, place all the ingredients for the frangipane in a mixer and mix together on a medium speed until you have a smooth batter.

 

Place the frangipane filling into the pastry case and spread evenly with a palette knife. Peel and core the ripe pears (or you can use tinned pears) and arrange cut side down into the frangipane mix. Scatter in raspberries. Sprinkle over flaked almonds.

 

Carefully place the flan tin into the oven on the hot tray. Bake for 40-45 mins until the almond filling is set and golden brown.

 

Leave to cool on a rack. Heat up a little apricot jam and brush over the tart to give a nice glaze. 

 

TIP! To make this into a bakewell tart, spread a generous layer of raspberry jam over the pastry base before adding the filling and leave out the fruit.