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Dessert of the Week - Pear and Frangipane Flan Add/Read Comments
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More flour was added until it came together; a lot more flour. Anyone can find a recipe for sweet pastry or buy ready-made so I won't repeat that part of the recipe. They added the grated zest of a lemon by the way.
The Frangipane mix was fine although the suggested 30ml amaretto was substituted with lemon juice. Very similar I admit to the Apricot and Fig Frangipane Tart; but equally as delicious. Ladies and Gentlemen let me introduce you to Torta di Pere e Frangipane; that's Pear and Frangipane Flan to you and me.
From Delicious magazine May 2008
For the Frangipane:
- 150g softened butter
- 150g caster sugar
- 2 eggs
- 150g ground almonds
- 15g plain flour
- 30ml amaretto
- 2 amaretti biscuits
- 2-3 ripe pears
Mix the butter, sugar, eggs, almonds, flour and amaretto together into a smooth paste. Add half the crushed amaretti biscuits.
Oven to 180C/160Fan/G4.
Spoon the filling into the pastry case (in a 23cm round loose-bottomed, fluted flan tin) and arrange the peeled and quartered pears on top. Sprinkle the remaining biscuits on top and bake for 35-45 minutes. Serve hot or cold with cream.
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Comments
From: Patricia Scarpin (July 24, 2008 2:31 PM)
This is fantastic. I love baking with pears, even though I don't do it much.
From: Becky (July 31, 2008 12:56 AM)
oh dear. this looks so delicious. i love any kind of flan and this one sounds uber special.
From: Cakelaw (August 5, 2008 11:15 AM)
This looks fab. Pears are in season here, and I also have tinned pears, so this looks like a great way to use them.
From: hookie (September 6, 2008 3:32 PM)
Will there be a book released of your delicious recipes.And can I recommend a title for you.
scumptiousness is a spittoon away.I think it is a very HOT (as in furnace) title.
Love your food.
Cheers Hookie
From: Andrew (September 15, 2008 2:30 PM)
No book Hookie - none of the recipes are 'mine' but rather culled from other bloggers, magazines and books. I'll be damned to the furnaces of Cumbria hell if they went to book form.