Pear and Hazelnut Flan Recipe

Pear and Hazelnut Flan Recipe

Ingredients : Serves 6-8

115 g

115 g

115 g

45 ml

 

For the filling

50 g

115 g

5 ml

50 g

50 g

2

45 ml

400 g

Plain flour

Whole meal flour

Sunflower margarine

Cold water

 

 

Self-raising flour

Ground hazelnuts

Vanilla essence

Castor sugar

Butter. softened

Eggs, beaten

Raspberry jam

Pears in natural juice

Few chopped hazelnuts, to decorate

Method :
  • 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.

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