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LOCATION: Recipes >> Pies >> Pear Tart 01

Print this Recipe    Pear Tart 01

Geneva Pear Flan

300 g pastry, shortcrust or puff
20 g flour
30 g sugar
cinnamon
8 pears, peeled and cut into thin strips or grated with a coarse grater
50 g candied lemon peel, cut in small dice
50 g candied orange peel, cut in small dice
100 g raisins
1 dl white wine
1/4 dl walnut oil
40 g brown sugar
1 dl cream

100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz
24 cm = 9 1/2 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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