Pear Bakewell Flan

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Pear Bakewell Flan
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
707
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie707 kcal(34 %)
Protein11.76 g(12 %)
Fat48.06 g(41 %)
Carbohydrates61.21 g(41 %)
Sugar added25.56 g(102 %)
Roughage4.51 g(15 %)
Vitamin A362.45 mg(45,306 %)
Vitamin D1 μg(5 %)
Vitamin E9.85 mg(82 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate76.2 μg(25 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C2.55 mg(3 %)
Potassium108.9 mg(3 %)
Calcium73.44 mg(7 %)
Magnesium82.35 mg(27 %)
Iron2.38 mg(16 %)
Iodine30 μg(15 %)
Zinc0.29 mg(4 %)
Saturated fatty acids22.15 g
Cholesterol175.67 mg
Author of this recipe:

Ingredients

for
6
For the pastry
1 cup
1 teaspoon
0.333 cup
1 tablespoon
For the filling
2
large, firm Pear (peeled, cored and halved)
¾ cup
superfine caster sugar
cup
¾ cup
3
½ teaspoon
1.333 cups
0.333 cup

Preparation steps

1.
Lightly butter a 23cm|9" loose-based fluted flan tin.
2.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water).
3.
Roll out the dough on a floured work surface and line the tin. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans and chill for 30 minutes.
4.
Heat the oven to 190°C (170° fan) 375°F gas 5.
5.
Bake the pastry case for 10 minutes, then remove the beans and paper and bake for a further 5 minutes.
6.
Put the pears, 2 tablespoons sugar and water in a pan and heat gently until the sugar has dissolved. Bring to a boil, then simmer for about 30 minutes until the pears are tender. Cool the pears in the liquid, then slice the pears lengthways.
7.
Melt 150g|5oz butter.
8.
Beat the eggs with the almond extract and remaining sugar and stir in the melted butter, followed by the almonds and flour.
9.
Pour the mixture into the pastry case. Arrange the pear slices on top in a cartwheel pattern.
10.
Melt the remaining butter and brush over the pears. bake for 20-25 minutes until the filling is cooked.