Tony Nyberg
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 190°C. Grease a 23cm loose-bottom flan tin.
2.Join the pastry sheets to line the tin with a little hanging over the edge. Prick the base with a fork and line the pastry shell with non-stick baking paper. Fill with baking beans or rice and bake for 15 minutes.
3.Remove the paper and beans and roll over the rim of the tin with a rolling pin to shear off any excess pastry.
4.Place 75g of the butter, 75g of brown sugar and the syrup in a saucepan. Bring to the boil for 2 minutes. Stir in the vanilla and pour into a bowl to cool. When cooled, beat in the eggs.
5.Melt the remaining butter in a large frying pan with the remaining brown sugar and cinnamon. Toss in the pear slices and cook for 5 minutes, turning midway through cooking, until slices are flexible.
6.Pour cooled filling into the partially baked shell and, starting from the outside, arrange pear slices in a circular pattern in the filling. Bake for 40 minutes or until filling is set and caramel in colour. Cool before serving.
Before baking, place the flan tin on a baking sheet to make it easier to lift or turn without damaging the pastry. PER SERVE Energy 349kcal, 1462kj • Protein 3.4g • Total Fat 16.9g • Saturated Fat 7.2g • Carbohydrate 43g • Fibre 3.3g • Sodium 121mg
Note
