Pear And Almond Flan with Chocolate Pastry
September 22nd 2009 04:01
Ingredients
300g Chocolate sweetcrust pastry (See recipe)
1 Pear
300g Frangipane (See recipe)
Method
Grease and flour a flan tin or some tart dishes.
Roll out the chocolate pastry and layer the tins, then return them to the refrigerator.
Peel and thinly slice the pear, then stew the slices in a little sugar and water.
Partially bake the pastry at 180°c for about five minutes.
Layer the pear slices on the base of the pastry.
Fill the flan with frangipane. It is not necessary to smooth it as it will melt into shape.
Return the flan to the oven and bake at 170°c for a further ten minutes.
To confirm it is cooked, press the centre which should spring back readily.
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Comment by Helen Randell
Rough Cooking