Almond Pear Flan Recipes

ALMOND PEAR TART

Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

ALMOND PEAR FLAN

Almond Pear Flan image

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day.

Provided by teresas

Categories Tarts

Time 1h35m

Yield 1 flan, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
3 ounces butter
3 tablespoons sugar
2 egg yolks
4 ounces butter
1/3 cup sugar
2 eggs
1 cup ground almonds
1 tablespoon all-purpose flour
3 pears, peeled, cored, quartered
2 tablespoons apricot jam

Steps:

Pastry: Combine all ingredients in processor, process until combined.
Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
Roll pastry large enough to line a 9-inch flan tin.
Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
Fold in almonds and flour.
Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
Brush with warmed sieved apricot jam.

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