GENEVA PEAR FLAN

Geneva Pear Flan image

Make and share this Geneva Pear Flan recipe from Food.com.

Provided by Coasty

Categories Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

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Ingredients

300 g shortcrust pastry
20 g flour
30 g sugar
cinnamon, ground
8 pears, ripe, peeled, grated coarsely
50 g lemon peel, candied cut in small dice cut in small dice
50 g orange peel, candied, cut in small dice cut in small dice
100 g raisins
2 tablespoons white wine
1 tablespoon walnut oil
40 g brown sugar
100 ml cream

Steps:

Line a 24 cm wide flan ring with the pastry and prick well with a fork.
Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on to the pastry case. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
Sprinkle with the brown sugar and cover with cream.
Bake for 30-35 minutes at 220°C
Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.

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