Almond Pear Flan Recipe

1 Basic Large Pastry Flan Case, uncooked
75 g unsalted (sweet) butter, softened
75 g caster (superfine) sugar

75 g ground almonds
25 g plain (all-purpose) flour

1 egg, beaten
I egg yolk
2 ripe pears, peeled and evenly sliced

30 ml apricot jam (conserve)

15 ml/1 tbsp water

Method:

Chill the uncooked flan case (pie shell) while preparing the filling. Beat together the butter and sugar until light and fluffy. Mix in the ground almonds, flour, beaten egg and egg yolk. Turn into the flan case and level with a spatula. Arrange the pear slices attractively over, pressing them down lightly. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 45—50 minutes until the flan is golden and firm to the touch. Heat the jam and water in a saucepan, stirring with a wooden spoon. Sieve (strain) over the flan and brush all over the surface to glaze. Serve warm.