Geneva Pear Flan (geneve) Recipe
Yield: 1 TartRecipe by luhu.jp
Ingredients:
300 gram: Pastry, shortcrust or puff
20 gram: Flour,
30 gram: Sugar,
Cinnamon, ground
8: Pears, ripe, peeled and cut into thin strips or grated with a coarse grater
50 gram: Lemon peel, candied cut in small dice
50 gram: Orange peel, candied cut in small dice
100 gram: Raisins,
1 deciliter: White wine,
1/4 deciliter: Walnut oil,
40 gram: Brown sugar,
1 deciliter: Cream,
Directions:
The units: 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.
Source from luhu.jp
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.
Source from luhu.jp