For the pastry, stir the flours
together, then rub in the margarine until the mixture resembles fine
breadcrumbs. Mix to a firm dough with the water.
Roll out the dough and use to line a
23-25cm flan tin, pressing it up the sides after trimming, so the pastry
sits a little above the tin. Prick the base, line with greaseproof paper
and fill with baking beans. Chill for 30 minutes.
Preheat oven to 200oC/400oF/Gas
6. Place the flan tin on a baking sheet and bake blind for 20 minutes.
Remove the paper and beans after 15 minutes.
Beat all the filling ingredients
together except for the jam and pears. If too thick, stir in some of the
pear juice. Reduce the oven temperature to 180oC/350oF/Gas
4. Spread the jam on the pastry, and spoon over the filling.
Drain the pears and arrange them,
cut-side down, in the filling. Scatter over the nuts. Bake for 30
minutes until risen, firm and golden brown.