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Pear and Hazelnut Flan Recipe
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Ingredients : Serves 6-8 |
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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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