Almond Pear Flan Recipes

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.

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

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.

Steps:

• Preheat the oven to 300°F.
• Lightly grease a 8 inch flan dish.
• Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
• Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
• Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
• Drain the pears and arrange in the greased flan case.
• Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
• Serve warm.

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
• Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
• Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.

Steps:

• For pears:
• Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
• For crust:
• Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
• For almond filling:
• Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
• Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
• Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
• Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
• Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.