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.