Almond Pear Flan

8
Servings
1h
Prep Time
35m
Cook Time
1h 35m
Ready In


"I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day."

Original recipe yields 8 servings
OK
  • FOR PASTRY
  • FOR FILLING

Nutritional

  • Serving Size: 1 (213.7 g)
  • Calories 625.4
  • Total Fat - 43.8 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 764.5 mg
  • Sodium - 229.4 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 20.5 g
  • Protein - 16.5 g
  • Calcium - 132.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Pastry: Combine all ingredients in processor, process until combined.

Step 2

Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.

Step 3

Roll pastry large enough to line a 9-inch flan tin.

Step 4

Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.

Step 5

Fold in almonds and flour.

Step 6

Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.

Step 7

Brush with warmed sieved apricot jam.

Tips & Variations


  • Flan or tart pan

Related

JostLori

Easy peasy - and oh so good! I did have a little trouble with the dough being a bit crumbly, but piecing the crust together worked well. And that crust! So buttery and delicious! The almond filling was also exceptional, and topped with the creamy sweetness of the pears... heaven! I can see why you make this for your gatherings! Oh, did I mention that it's a beautiful presentation??? I didn't have a 9 inch flan pan, so I used a 6 inch springform and a 4 inch springform. Instead of quartering the pears, I sliced them and arranged them fan-like. Only used 2 pears for my pans. Thanks for sharing this one - it's going into my Best Of 2021 file!

review by:
(16 May 2021)