www.odlums.ie /recipes/pear-almond-flan/

What you need:

Pastry

  • 250g/9oz Odlums Cream Plain Flour
  • 50g/2oz Shamrock Ground Almonds
  • 175g/6oz Margarine
  • 1 Egg
  • 25g/1oz Icing Sugar
  • Cold Water

Filling

  • 50g/2oz Odlums Cream Plain Flour
  • 1 Egg
  • 50g/2oz Shamrock Ground Almonds
  • 2 tablespoons Milk
  • 50g/2oz Margarine
  • 50g/2oz Caster Sugar
  • Few drops Almond Essence
  • 410g Tin Lustre Pear Halves (drained)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease a 24cm/9 1/2" round tin, preferably loose bottomed.
  2. Make pastry by sieving the flour and icing sugar into a bowl; mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
  3. Next, make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
  4. Roll out pastry and line the prepared tin. Spread filling evenly over pastry.
  5. Arrange the pear halves, with rounded side facing up, on top of filling.
  6. Bake for about 35 minutes until risen and golden brown.
  7. Leave in tin to set for 10 minutes, then remove and serve warm with cream or ice cream.

Pear & Almond Flan

Category

Desserts

Cook Time

35 mins

What you need:

Pastry

  • 250g/9oz Odlums Cream Plain Flour
  • 50g/2oz Shamrock Ground Almonds
  • 175g/6oz Margarine
  • 1 Egg
  • 25g/1oz Icing Sugar
  • Cold Water

Filling

  • 50g/2oz Odlums Cream Plain Flour
  • 1 Egg
  • 50g/2oz Shamrock Ground Almonds
  • 2 tablespoons Milk
  • 50g/2oz Margarine
  • 50g/2oz Caster Sugar
  • Few drops Almond Essence
  • 410g Tin Lustre Pear Halves (drained)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease a 24cm/9 1/2" round tin, preferably loose bottomed.
  2. Make pastry by sieving the flour and icing sugar into a bowl; mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
  3. Next, make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
  4. Roll out pastry and line the prepared tin. Spread filling evenly over pastry.
  5. Arrange the pear halves, with rounded side facing up, on top of filling.
  6. Bake for about 35 minutes until risen and golden brown.
  7. Leave in tin to set for 10 minutes, then remove and serve warm with cream or ice cream.
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