Ingredients for Almond Pear Flan
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- Egg Yolks
- 4 large eggs
- Ground Almonds
- 4-6 ripe pears, peeled, cored, and sliced
- Warmed sieved apricot jam (for brushing)
How to Make Almond Pear Flan
- **Make the Pastry:** In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup ice water. Pulse until the mixture just comes together.
- **Chill the Dough:** Turn the dough out onto a lightly floured surface and knead briefly into a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- **Roll and Fit the Pastry:** Roll out the pastry to a 12-inch circle. Carefully transfer it to a 9-inch flan tin, pressing it into the bottom and up the sides. Trim and crimp the edges.
- **Prepare the Filling:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, mixing well after each addition.
- **Combine Filling Ingredients:** Gently fold in 1 cup almond flour and 1/4 cup all-purpose flour until just combined.
- **Assemble and Bake:** Spread the almond filling evenly into the pastry crust. Arrange 4-6 ripe pear quarters, peeled, cored, and sliced, over the filling. Bake in a preheated 350°F (175°C) oven for 35-45 minutes, or until the pastry is golden brown and the filling is set.
- **Garnish and Serve:** Let the flan cool slightly before brushing the top with warmed sieved apricot jam. Serve warm or at room temperature.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
69g
Carbs
16g
