Geneva pear flan (geneve)

1 tart

Ingredients

Quantity Ingredient
300 grams Pastry; shortcrust or puff
20 grams Flour
30 grams Sugar
Cinnamon; ground
8 Pears; ripe, peeled and cut into thin strips or grated with a coarse grater
50 grams Lemon peel; candied cut in small dice
50 grams Orange peel; candied cut in small dice
100 grams Raisins
1 decilitre White wine
¼ decilitre Walnut oil
40 grams Brown sugar
1 decilitre Cream

Directions

The units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz; 24 cm = 9 ½ in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on top. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).

Sprinkle with the brown sugar and cover with cream. Bake for 30-35 minutes at

220 oC. Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.

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